3/4 cup sugar (if using sweet potatoes I decrease to 1/2 cup)
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb butter, softened
Directions:
Boil carrots (or sweet potatoes) until extra soft and drain well. (sweet potatoes can be baked and them peeled. This helps bring out their natural sweetness)
While carrots (or sweet potatoes) are warm, add butter, sugar, baking powder and vanilla.
Whip with mixer, or beat well, until smooth.
Add flour and mix well.
Add eggs, blending well. If mixture is still hot beat eggs seperately and then add to mixture.
Pour mixture into baking dish-ABOUT HALF FULL–as the souffle will rise.
Bake@ 350 about 1 hour or until top is light brown..
Born a Louisiana native. I have self-published my first eBook on Kindle. The Hideway is a murder mystery filled with intrigue, suspense and sizzling romance. I am currently proofreading my third book and working on my fourth.
I was diagnosed with Multiple Sclerosis in 2001 and find that writing is a great therapy for me.
I have been happily married for over twenty years and have two children. My youngest keeps me quite busy as well.
View all posts by maryreasontheriot
