Carrot Souffle

Submitted by Judy
Stolen from Gary Tenen

1 lb carrots
3 eggs
¼ c white sugar
¼ c brown sugar
3 T matza cake meal or flour
1 stick melted margarine (or half margarine & half oil)
1 t baking powder
1 t vanilla
¼ t nutmeg
½ t cinnamon

¼ c matzo meal or dry bread crumbs
½ c pecans or walnuts, chopped
2 T melted margarine
¼ t cinnamon
2-3 T brown sugar

Chop & boil carrots for 15-30 minutes until very soft; drain (can be done day before.)  In food processor blend carrots with steel blade first, then add eggs and process until thick and smooth.  In a separate bowl mix sugars, cake meal, baking powder, vanilla, margarine (melted) and spices.  Mix well.  Add to carrot mixture, pour into greased soufflé dish or tallish, ovenproof dish, sprinkle topping over casserole, and bake at 350º uncovered for 1 hour.  This recipe doubles easily, just use a larger dish & bake for 1 hour 30 minutes.  Use lower rack so the top doesn’t burn.

Special note:  If you think Judy will ever make this complicated recipe on her own, you obviously don’t know her.  But for those of you out there who really like to cook, this is a nice dish suitable for company.

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