- 1 3/4 lbs peeled carrots (or sweet potatoes)
- 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:
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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)
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While carrots (or sweet potatoes) are warm, add butter, sugar, baking powder and vanilla.
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Whip with mixer, or beat well, until smooth.
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Add flour and mix well.
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Add eggs, blending well. If mixture is still hot beat eggs seperately and then add to mixture.
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Pour mixture into baking dish-ABOUT HALF FULL–as the souffle will rise.
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Bake@ 350 about 1 hour or until top is light brown..
