Carrot Soufflé

Published 9:41 am Thursday, November 20, 2014

3 15-ounce cans slice carrots drained

1 stick margarine room temperature

1 cup of sugar

2 eggs

3 teaspoons all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla

1 teaspoon cinnamon

Blend all ingredients in food processor. Put into a greased casserole dish and bake at 350 degrees for 45minutes.

Dust with confectioners sugar if desired. Serves 10.

Francine Garzotto, New Iberia