Carrot Souffle

Name: Carrot Souffle
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8-10 serving(s)
Ingredients: 3 cups carrots (either 3 cans of sliced carrots, or if using "real" carrots, then steamed and mashed); 3/8 cup butter; 2 eggs; 2 tablespoons gluten-free flour; 3/4 cup sugar; 1 teaspoon baking powder; 1 teaspoon cinnamon

Submitted by AllergyGirl

"My grandmother made this at every family gathering when I was growing up, it was the only way she could get me to eat vegetables! It's always a favorite among picky children. The final product tastes a lot like a sweet potato pie, but we always used it as a side dish to a main meat dish (especially good with turkey or steak)."

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Ready In:: 1hr 15mins
Ingredients:: 7
Serves:: 8-10

ingredients

3 cups carrots (either 3 cans of sliced carrots, or if using "real" carrots, then steamed and mashed)
³⁄₈ cup butter
2 eggs
2 tablespoons gluten-free flour
³⁄₄ cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon

directions

Preheat oven to 350.
Mix wet ingredients separately from dry in a food processor or blender.
Add dry ingredients to wet ingredients, mix well.
Pour into a 9x9 glass/corning ware for thicker souffle or a 13x9 pan for more servings.
Cook at 350 for 45 minutes or an hour until set. It will be slightly brown around the edges.

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RECIPE SUBMITTED BY

AllergyGirl

<img src="http://thomasfarmproject.com/wp-content/uploads/wppa/27.jpg" border="0" width=320> New mother and gardener with wheat, dairy, and soy allergies. Also hypoglycemic. Looking for some easy recipes to help me survive! In addition, I'm interested in ways to live, eat and cook sustainably. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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