Carrot Soufflé 23 Recipe

  • 1 chopped carrots (7 cup 2 lbs )
  • 2/3 cup sugar
  • 1/4 cup sour cream
  • 3 tablespoons flour
  • 2 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 eggs, beaten
  • 1 teaspoon confectioners sugar
Preheat oven to 400°. Cook carrots in boiling water for 15 minutes or until soft. Drain. Place carrots in food processor or blender and process until smooth. Add remaining ingredients except powdered sugar; process until well combined. Spoon into 2-quart greased baking dish. Bake 40 minutes, or until set. Sprinkle with confectioners sugar.
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