Carrot Souffle -- Quad-Cities Online Recipe Book
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Main Dishes:

Carrot Souffle

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1 pound raw carrots, peeled and sliced
3 eggs, beaten
1/2 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
1 stick butter, melted
Dash of cinnamon and nutmeg
1/4 cup corn flakes
3 tablespoons brown sugar
2 tablespoons butter, melted
1/4 cup chopped walnuts
Dash of cinnamon and nutmeg


Cook carrots until soft. Blend all souffle ingredients in a blender. Pour into a 1-1/2 quart baking dish. Mix topping ingredients; sprinkle over souffle. Bake at 350 degrees for 30 minutes.

Susan Potthast

Local events heading

  Today is Friday, July 25, the 206th day of 2014. There are 159 days left in the year.

1864 -- 150 years ago: Walter Jones, of Co, F 23rd Ky, volunteers, lost a satchel on the Camden road, yesterday, containing his papers of discharge from the army.
1889 -- 125 years ago: E. W. Robinson purchased from Mrs. J.T. Miller the livery stable on the triangle south of Market square.
1914 -- 100 years ago: A municipal; bathing beach was advocated at the weekly meeting of the city commission by commissioner Rudgren, who suggested the foot of Seventh Street as an excellent location.
1939 -- 75 years ago: Floyd Shetter, Rock Island county superintendent schools, announced teachers hired for nearly all of the 95 rural and village grade schools in the county.
1964 -- 50 years ago: The mercury officially reached the season's previous high of 95 about noon today and continued upward toward an expected mark of 97.
1989 -- 25 years ago: Fort Armstrong hotel once the wining and dining chambers of Rock Island's elite is under repair. Progress is being made though at a seeming snail's pace to return the building to a semblance of its past glory for senior citizen's homes.

(More History)