Gluten Free Carrot Soufflé


1 ¾lb carrots, peeled and chopped

1 cup white sugar

1 ½ tsp baking powder

2 tbs GF all purpose flour

3 eggs, beaten

1/2 cup margarine, softened

2 tsp icing sugar


Preheat oven to 350°F

Cook the carrots until very tender.

Drain, and transfer to a large mixer bowl.

While carrots are still warm, beat in the sugar, and baking powder until smooth.

Mix in the flour, eggs, and margarine.

Transfer to a 2 quart baking dish.

Bake 1 hour, or until top is golden brown.

Sprinkle lightly with confectioners’ sugar before serving.


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