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Carrot Souffle

1 pound carrots
3 eggs
1/4 cup white sugar
1/4 cup brown sugar
3 tbsps. cake meal
1 tsp baking powder
1 tsp vanilla
1 stick melted margarine
1/4 tsp nutmeg
1/2 tsp cinnamon

TOPPING:
1/4 cup matzo meal
1/2 cup pecans or walnuts, chopped
2 tablespoons melted margarine
1/4 teaspoon cinnamon
2 tablespoons brown sugar

Chop and boil carrots for 15-30 minutes; drain. In food processor, do carrots first, then add eggs until thick and smooth.

In separate bowl, mix sugars, cake meal, baking powder, vanilla, margarine and spices; mix well.

Add to carrot mixture, pour into 8 x 8- inch greased pan, sprinkle topping over casserole, and bake at 350 degrees F uncovered for 1 hour.

 

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