Dr Deb S Awesome Carrot Souffle With Passover Version Recipe

Ingredients

2-10 OZ BAGS SHREDDED CARROT

1 CUP BUTTER OR MARGARINE

1 ½ CUPS SUGAR

2 EGGS

2 CUPS OF BREAD FLOUR

2 TSP. BAKING POWDER

1 TSP. BAKING SODA

½ TSP. SALT

4 TBSP. ORANGE JUICE

4 TBSP. LEMON JUICE

CRUSHED CORN FLAKES

MICROWAVE SHREDDED CARROTS IN WATER FOR 5-6 MINUTES, DRAIN, AND SET ASIDE.

CREAM BUTTER OR MARGARINE WITH SUGAR. ADD EGGS AND BEAT VERY WELL. ADD CARROTS AND DRY INGREDIENTS (EXCEPT CORN FLAKES)-THEN ADD JUICES.

GREASE BUNDT OR RING MOLD WELL AND SPRINKLE CRUSHED CEREAL AT BASE. THEN ADD CARROT SOUFFLE MIXTURE.

BAKE AT 325 FOR 50-60 MINUTES TILL GOLDEN BROWN.

PASSOVER VERSION: USE MATZOH CAKE MEAL FOR THE FLOUR, AND MATZAH FARFEL INSTEAD OF CORN FLAKES.