Carrot Souffle

One of our traditional foods during Thanksgiving is a carrot souffle. If I remember correctly, my Husband's Cousin's wife brought this to a family Thanksgiving many years ago and we loved it. I have been making it at Thanksgiving ever sense.

You start with a bag of baby carrots. The recipe calls for 1 1/2 pounds of carrots, I just use the whole 2 pounds. Boil them in a pan of water until they are soft. Drain and mash them.

Add the eggs, sugar, flour, baking powder, vanilla and margarine and stir them until blended. Pour into a tall casserole dish.

For the topping I pour cornflakes into a gallon plastic bag and crush them with a rolling pin. I then put walnuts into a plastic bag and use a meat mallet to crush them. Mix the topping ingredients together and sprinkle on top of the carrot mixture.

Carrot Souffle
1 1/2 or 2 lbs of soft boiled carrots
3 eggs
1/2 cup sugar
3 tsp flour
1 tsp baking powder
1 tsp vanilla
1 stick melted margarine

Topping
1/2 cup crushed cornflakes
1/2 cup crushed walnuts
3 Tbsp brown sugar
2 Tbsp melted margarine

Preheat oven to 350 degrees.

Boil carrots until soft, drain and mash. Add eggs, sugar, flour, baking powder, vanilla and margarine to the mashed carrots and mix together. Pour into a tall casserole dish.

Mix topping ingredients together and sprinkle on top of the carrot mixture. You can sprinkle a touch of cinnamon on top if you like. (I do not use the cinnamon).

Bake for 45 minutes or until a toothpick comes out clean.

Serve warm.

Eat it up, YUM!