Rose & Joe's

Recipe Wednesday
January 7, 2009

Carrot Souffle

Submitted by Audrey Garrison



1 lb. Carrots, peeled and diced

Cook carrots until tender in small amount of water, drain and combine carrots and butter in electric blender and blend until smooth. Add remaining ingredients, blend well. Spoon mixture into lightly greased 1 Qt. casserole dish. Bake at 350 degrees for 45 mins. or until firm

1/2 cup Melted Butter/Margarine
3 Eggs
3 tbsp. Flour
1 cup Sugar
1 tsp. Baking Powder
1 tsp. Vanilla Extract
small amount of Salt, pinch