Carrot Souffle’
Ingredients:
2 lbs. baby carrots
3 eggs, beaten
1 stick butter, melted
1/4 c. sugar
3 T. flour
½ T. cinnamon
1 t. vanilla
1 t. baking powder
½ t. salt
½ cup pecans, chopped
Instructions:
Preheat oven to 350 degrees.Cook carrots in boiling, salted water until very tender. Drain. Mash the cooked carrots with a potato masher in a large bowl. Stir in eggs, butter, sugar, flour, cinnamon, vanilla, baking powder and salt. Pour mixture into a buttered casserole dish, sprinkle top with chopped pecans and bake for 30 minutes until set.