Carrot Pudding Carrot Souffle
Carrot Pudding
3 1/2 lb peeled carrots 1 1/2 cups sugar 1 Tbsp baking
powder 1 Tbsp vanilla
1/4 cup flour 6 eggs
2/2 lb margarine powdered sugar for sprinkling
Steam or boil carrots until extra soft. Drain well. While
carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer until smooth. Add flour and mix well. Whip
eggs and add to flour mixture, blend well. Add softened
margarine to mixture and blend well. Pour mixture into
baking dish about half full as the souffle will rise. Bake
in 350 degree oven about 1 hour or until top is a light
golden brown. Sprinkle lightly with powdered sugar over top
before serving.
Carrot Souffle
2 cup cooked, mashed carrots, about 1 lb. raw 1 stick
margarine or butter, melted 2 beaten eggs 3 Tbsp. flour 1
tsp. baking powder 1 cup sugar (can use less)
3/2 tsp. cinnamon
Blend and bake in greased casserole dish at 400 degrees
for 15 minutes, then 350 degrees for 45 minutes. I blend
all in a blender. Can be prepared ahead and cooked before
serving. Serves 4
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