Cook carrots until tender. Place in a blender with eggs. Puree. Add sugar, flour, vanilla, 1 sick of butter adn nutmeg. Blend until smooth.
Pour into lightly greased 1/2 qt. casserole. Bake at 350 degrees for 40 minutes.
Mix crushed cornflakes, 3 T. butter and brown sugar together. Spread the mixture over the souffle and return the souffle to the oven for 5-10 minutes or until light brown on top.
Originally Submitted
8/28/2018
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