Cointreau Carrot Soufflee - 1880 Cliff Cottage Inn - Luxury B&B Suites & Historic Cottages - Eureka Springs, Arkansas Bed and Breakfast Inn

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Cointreau Carrot Soufflee [rate this recipe]
Ingredients: 1 pound carrots, peeled and chopped 3 large eggs, lightly beaten 1/2 cup sugar 1/2 cup butter or margarine, melted 1/8 cup Cointreau 3 tablespoons all-purpose flour 1 teaspoon baking powder 1 teaspoon vanilla extract
Directions: Bring carrots and water to cover to a boil in a medium saucepan; cook 45 minutes or until very tender. Drain. Process carrots in a food processor until smooth. Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish. Bake at 350° for 45 minutes or until set.

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Children ages 9+

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