- 8
5/5
(1 Votes)
Ingredients
- Souffle:
- 1 lb. carrots cooked
- 3 eggs
- 1/3 cup white sugar
- 1/2 cup butter melted
- 2 Tbsp flour
- 1 tsp baking powder
- Dash of nutmeg
- Dash of cinnamon
- Topping:
- 1/2 cup cornflakes crushed
- 3 Tbsp brown sugar
- 2 Tbsp butter melted
- 1/4 cup chopped nuts (walnuts or pecans)
Preparation
Step 1
Pre-heat oven to 350 degrees
Pre-cook carrots. Put carrots and eggs in a blender and blend well on puree setting. Add sugar, butter, flour, baking powder, nutmeg and cinnamon. Blend until smooth. Pour into a 1 1/2 quart souffle dish.
Combine the topping ingredients in a separate bowl and sprinkle over the souffle.
Bake for 1 hour.
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