(Ingredients:
- 2 pounds carrots, cut in chunks
- 1/2 cup butter
- 2 eggs, beaten
- 3 tablespoons flour
- 1 teaspoon baking powder
- 3/4 cup granulated sugar
- 1/8 teaspoon pinch cinnamon
Preparation:
Cook carrots in boiling salted water until tender, about 20 to 25 minutes; drain well and mash. Combine mashed carrots with remaining ingredients; pour into a buttered, 2-quart soufflé dish. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer.Serves 8.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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