September 11, 2012
1 pound carrots, peeled
3 large eggs
1/2 cup vegetable or canola oil
3/4 cup sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup cornflakes crumbs
3 tablespoons brown sugar
2 tablespoons margarine
1/4 cup chopped nuts
Place carrots in a medium pot filled halfway with water and cook until soft, about 15 minutes. Drain and mash carrots until smooth.
Preheat oven to 350°F. Add eggs, vegetable oil, sugar, all-purpose flour, baking powder, and vanilla to mashed carrots. Mix until just combined.
Place into a 9-inch round baking dish or 8 (4 ounce) ramekins.
Mix cornflake crumbs, brown sugar, margarine, nuts and cinnamon to taste in a small bowl. Sprinkle generously over carrot soufflé.
Bake 40 minutes. Serve warm or at room temperature.