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Baked Carrot Souffle

Baked Carrot Souffle

By Grant Nielsen | Posted - Dec. 9, 2011 at 7:46 a.m.



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1 1/2 Cup cooked, mashed carrots
3/4 Cup sugar
2 1/4 Tbsp. flour
3/4 tsp. baking powder
3/4 stick butter, melted
2 eggs, beaten
Dash of cinnamon or more to taste

Combine all the ingredients and mix well. Pour into a 1-quart casserole and bake at 400 degrees for 15 minutes, then lower the temperature to 350 degrees and bake for 45 minutes.

Serves 4.

Grant Nielsen

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