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CARROT SOUFFLE FOR PASSOVER II

TOPPING:

Chop and boil carrots for 15-30 minutes; drain. In food processor, do carrots first, then add eggs until thick and smooth. In separate bowl, mix sugars, cake meal, baking powder,vanilla, margarine and spices; mix well. Add to carrot mixture, pour into 8 x 8- inch greased pan, sprinkle topping over casserole, and bake at 350 degrees F uncovered for 1 hour.

Note: double recipe for company


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