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Ingredients: 3 eggs lightly beaten 3 Tbsp. flour 1 tsp. vanilla dash of cinnamon 1 lb. cooked and grated carrots (don't overcook) 1/2 Cup sugar 1 tsp. baking powder 1 stick melted margarine Topping: 1/4 Cup cornflake crumbs 3 Tbsp. brown sugar 2 Tbsp. margarine Method: Blend carrots and eggs; mix all dry ingredients and add slowly to carrot mixture. Thoroughly grease souffle dish or casserole. Topping: Mix all ingredients and sprinkle over carrot souffle. Bake at 350 degrees for about 45 minutes or until set. May be reheated. |
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