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Carrot Souffle
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Wonderful light side dish OR dessert!

Gayle Horrell


  • 1-1/2 sticks butter
  • 1/2 cup (125 ml) brown sugar
  • 2 eggs, separated
  • 1-1/2 cups (350 ml) grated carrots
  • 1 Tbsp (15 ml). cold water
  • 1 Tbsp (15 ml). lemon juice
  • 1 cup (225 ml) flour
  • 1 tsp (5 ml). baking powder
  • 1/2 tsp (2 ml). salt
  • 1/2 tsp (2 ml). baking soda
  • 1/2 tsp (2 ml). cinnamon
  • Cream together butter and brown suger.
  • Add egg yolks.
  • Add carrots, cold water, lemon juice, flour, baking soda, salt, baking powder and cinnamon.
  • Mix thoroughly.
  • Beat egg whites until stiff.
  • Add beaten egg whites to carrot mixture, gently folding in.
  • Pour into a buttered 1-1/2 quarts (1425 ml) souffle dish.
  • Bake at 350 degrees (175 C.) for 45 minutes.

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