Recipe - Carrot Souffle

1 pound CARROTS
3 EGGS
One fourth cup WHITE SUGAR
One fourth cup BROWN SUGAR
3 tablespoon CAKE MEAL
1 teaspoon BAKING POWDER
1 teaspoon VANILLA
1 STICK MELTED MARGARINE
One fourth teaspoon NUTMEG
One half teaspoon CINNAMON

TOPPING
One fourth cup MATZO MEAL
One half cup PECANS OR WALNUTS; CHOPPED
2 tablespoon MELTED MARGARINE
One fourth teaspoon CINNAMON
2 tablespoon BROWN SUGAR

CHOP & BOIL CARROTS FOR 1530 MINS., DRAIN. IN FOOD PROCESSOR, DO CARROTS
FIRST, THEN ADD EGGS UNTIL THICK & SMOOTH. IN SEPARATE BOWL, MIX SUGARS,
CAKE MEAL, BAKING POWDER,VANILLA,MARG.,& SPICES, MIX WELL,ADD TO CARROT
MIXTURE, POUR INTO 8X8 INCH GREASED PAN, SPRINKLE TOPPING OVER CASSEROLE, &
BAKE @ 350º UNCOVERED FOR 1 HOUR.

NOTES : DOUBLE RECIPE FOR COMPANY
Posted to MCRecipe Digest V1 #895 by Marceline8@aol.com on Nov 9, 1997