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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.