Carrot Soufflé
Ingredients
- 1 pound cooked carrot frozen
- 3 eggs
- ½ cup Sugar
- 3 tbsp . matzo meal
- 1 tsp . potato starch
- 1 tsp . vanilla essence
- 1 stick melted butter
- Dash of cinnamon and nutmeg
- For Topping
- ½ cup crumbled mandlebreit 2-3 tbsp. brown sugar, ½ cup margarine melted, and a dash of cinnamon and nutmeg.
Instructions
-
Puree all of this together in a food processor. Put it in a soufflé dish. Mix all the ingredients of the topping and sprinkle on top of the soufflé.
Recipe Notes
Note: Bake for 1 hour at 350 Fahrenheit.
Check out ‘Banana Bread’ recipe here: https://theconnectionsnj.com/banana-cake/