Carrot Souffle

Ingredients:

2 lbs. carrots
½ cup sugar
1 tsp. nutmeg
1 tsp. cinnamon
1 stick butter (dairy) margarine for pareve
3 Tbsp. flour
6 eggs

Directions:

Cook carrots until soft and add to rest of ingredients. Place in cuisinart and whip. Bake in greased bowl or baking dish. Bake at 350 degrees for 45 minutes until pudding consistency (set) but not dry.

 

www.ModernJewishMom.com