RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Carrot Souffle - pareve
3 lbs Carrots peeled and sliced (use the food processor) 1 1/2 cups Margarine 6 lg Eggs 1/2 cup Flour 1 tbsp Baking Powder 3 cups Sugar 1 tbsp Vanilla Cook the carrot slices in boiling water until tender. Drain them and place them into the food processor with the knife blade in place. Add remaining elements in the order listed and process until smooth (scrape down edges if neccessary). Spoon into two lightly greased 1 1/2 qt souffle or baking dishes. Place into a pre-heated 350 degree oven for one hour (should be set and lightly browned). Serve immediately.
