Gluten free carrot soufflé


- 1 ¾ libra carrots, peeled and chopped
- 1 cup white sugar
- 1 ½ teaspoons baking powder
- 2 tablespoons GF all purpose flour
- 3 eggs, beaten
- 1/2 cup margarine, softened
- 2 teaspoons icing sugar


Step 1: Preheat oven to 350°F. Cook the carrots until very tender.

Step 2: Drain, and transfer to a large mixer bowl.

Step 3: While carrots are still warm, beat in the sugar, and baking powder until smooth.

Step 4: Mix in the flour, eggs, and margarine.

Step 5: Transfer to a 2 quart baking dish.

Step 6: Bake 1 hour, or until top is golden brown.

Step 7: Sprinkle lightly with confectioners’ sugar before serving.

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