1 pound fresh carrots, peeled and thinly sliced
1/3 cup non-dairy margarine
3 egg equivalents, prepared (I use flax seeds)
1/2 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon cardamon
1. Place the carrots in a microwave safe bowl and top them with the margarine. Microwave on high for 7 to 8 minutes, or until tender. During this time, preheat the oven to 350 degrees F.
2. Mix the carrots and margarine with the remaining ingredients.
3. Place the whole lot in the food processor or blender until the carrots are broken down into tiny bits and well blended with the other ingredients.
4. Bake in a 2 quart baking pan for forty minutes uncovered. Test for readiness with a toothpick. Let the carrot souffle rest for 5 minutes, then serve.
Source of recipe: This recipe was modified and adapted from a recipe card that Publix Foods gave out.