I found today's recipe as I was going through some old recipes and reorganizing. I first tasted it at a faculty covered dish lunch and had to have the recipe. It is a delicious way to fix carrots. It looks good and is great to take for a large group.
CARROT SOUFFLE
3 lbs. baby carrots
1/2 c. butter (melted)
6 large eggs
1/2 c. flour
1 tbsp. baking powder
3 c. sugar (I only use 2 cups ,you could also use Splenda)
1/4 tsp. cinnamon
Boil carrots until tender (about 1 hour). Drain, mash, mix well all ingredients. Bake at 350 for 1 hour. ENJOY!
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