Carrot Puff

By ellent124 • February 25, 2011 • 1 Comments

⎙

Author Notes: Love this recipe. Have often made for Christmas dinner because my family loves it. It is both sweet and savory.

To get 2 cups pureed carrots, I boil about 4 cups peeled and chopped carrots. It comes out close when you measure. - ellent124

Serves 6-8

1/2 cup butter, softened
1/4 cup sugar
3 eggs
1 cup cream or milk
1 tablespoon flour
1 teaspoon salt
1/4 cup cinnamon
2 tablespoons minced onion
2 cups cooked & pureed carrots
2 teaspoons fresh lemon juice

Beat butter and sugar with electric mixer.
Add eggs, then milk.
Beat in flour, salt, & cinnamon. It will look curdled--don't worry!
Add onion, carrots and lemon juice and mix well.
Pour into buttered 2 qt baking dish or souffle dish. (May refrigerate at this point--bring to room temp before baking.) Bake at 350 degrees for 45-60 minutes.