Recipe: Carrot Souffle


One of Amy’s favorite dishes to make for Thanksgiving!

What You Need:

For the filling:
1 pound of fresh peeled cooked carrots
3 eggs
1/3 cup sugar
3 TBLSP flour
1tsp vanilla
1 stick butter

For the topping:
1/4 to 1/2 crushed corn flakes
3 TBLSP of brown sugar
2 Tsp soft butter


Put eggs and carrots in blender.
Add rest of the ingredients.
After blended pour into 1/2 quart souffle or baking dish or pan.
Bake at 350 for 40-45 minutes.
Mix together the ingredients for the topping and spread on top of baked souffle, then bake another ten minutes.


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