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By: Sandi J.
| Description: | ||
| Time: | 1 hr 20 min (20 min to prepare, 1 hr to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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3/4 cup butter 1 1/2 lb carrots sliced (or whole baby carrots) 2 large eggs 1/4 cup flour 1 1/2 teaspoon baking powder 1 cup Sugar 1 pinch (1/8 tsp) cinnamon |
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| Directions: | ||
| Cook carrots in boiling water 15 minutes, or until tender. Drain. (Can be cooked ahead of time and chilled.) Process carrots and remaining ingredients in food processor or blender until smooth, stopping to scrape down sides. Spoon into lightly greased 1 1/2 qt. souffle or casserole baking dish. Leave uncovered. Bake at 350 for 1 hour or until set and lightly browned. Serve immediately | ||
| Notes: | ||
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