Carrot Souffle

This is an absolute favorite! I usually make this around thanksgiving, but also for other special occasions. Everyone always loves it, and they always beg for the recipe! I hope you enjoy it as much as I do! (prep time does not include time for steaming and cooling carrots, as this can vary).

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1  lb carrot (steamed soft, then mashed)
• 1⁄2 cup sugar
• 1  teaspoon baking powder
• 1⁄2 cup butter, softened but not warm or melted
• 3  eggs, beaten
• 3  tablespoons flour
• 1  teaspoon vanilla
• 1  teaspoon cinnamon (to taste)
• 1⁄2 teaspoon nutmeg (to taste)

Directions

1. Preheat oven to 350 degrees and grease the baking dish.
2. Mix all ingredients in bowl with a mixer.
3. Pour into an 8x8 inch glass baking dish.
4. Bake 45-50 minutes, until knife comes clean.
5. Can be served hot or cold.
6. Refrigerate after finishing serving/cooling.
7. Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
8. Servings really depend on how much you choose to serve.