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Carrot Soufflé

Carrot Souffle

 1 lb carrots, steamed soft, then mashed
 ½ cup sugar or sugar substitute
 1 tsp baking powder
 ½ cup butter, softened but not warm or melted
 3 eggs, beaten
 3 tbsp flour
 1 tsp vanilla
 1 tsp cinnamon
 ½ tsp nutmeg
1

Preheat oven to 350 degrees F. and grease the baking dish.

2

Mix all ingredients in bowl with a mixer. Pour into an 8x8 inch glass baking dish. Bake for 45-50 minutes, or until knife inserted in center comes out clean.

3

Serve hot. Refrigerate to store leftovers for up to 2 days.

Nutrition Facts

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Serving size