Carrot Souffle

Ingredients:

  • 1 stick melted butter

  • 2 cans cooked carrots

  • 6 eggs

  • 1 1/4 c.  sugar

  • 6 T. matzoh meal

  • 3 tsp. baking powder

  • 4 T. vanilla

Directions:

  • Combine everything in cuisinart

  • Grease an approximately 8″ x 12″ glass dish

  • Bake at 350 degrees for 45 minutes

  • Sprinkle cinnamon on top

Note:  To make this same recipe for use any other time, substitute butter for the margarine and 6T flour for the Matzoh meal.

Recipe compliments of a Busy Bee reader!

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