(Scroll down to see more carrot recipes, including casseroles, salads, and another carrot souffle.
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.
Serves 8.
More Carrot Recipes
Sweet and Sour Carrots
Candied Carrots
Tangy Carrots
Carrots au Gratin
Carrots with Fresh Herbs
Gingered Carrots
Carrot Raisin Salad
Simple Glazed Carrots
Spicy Carrot Salad
Banquet Carrots
Dorothy's Heavenly Carrots
Marmalade Candied Carrots
Carrot Apple Cake & Frosting
Carrot Cookies
Carrot Casserole
Carrot Bread with Pecans
Carrot Soufflé
Carrot Soufflé II
Slow Cooked Carrot Pudding
Crockpot Marmalade Carrots
Side Dish Casseroles
Vegetable Dishes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
