Frugal Recipe: Carrot Souffle

Kate’s Carrot Souffle

Prep time: 30 min / Cooking time: 45 min 

2 cups carrots, cooked & mashed (I use 2 regular-sized bags cook and mash with immersion)
1/2 cup butter, softened
1 cup sugar (I use less, about half)
3 eggs (sometimes I only use 2)
1/4 cinnamon
1 tablespoon flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk (I use a little less -- you don't want it too loose)

Beat all ingredients together, combining until smooth. Pour into a 2-quart casserole dish and bake at 350 degrees for 45 mins. 

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