Carrot Souffle With Brown Sugar

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.

3. 3

   Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.

4. 4

   Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.

5. 5

   Bake, uncovered, in the preheated oven for 1 hour, or until firm.

* Per serving · 4 servings · Values may vary.

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