Ingredients
| 1 lb. | fresh carrots, peeled and cut in thin rounds | | 1/4 tsp. | salt | | 2 tbsp. | butter or | | margarine | | 1/4 tsp. | allspice | | 1/4 tsp. | cinnamon | | 4 tbsp. | brown sugar | | 4 | eggs, separated | | Whole almonds or | | pecan halves, for garnish (optional) |
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Instructions
Bring carrots to a boil in a small amount of salted water and cook, covered, until very tender. Or, cook covered on high in microwave. Drain well. Mash and add butter, allspice, cinnamon, brown sugar and egg yolks. Beat with mixer until smooth.
Heat oven to 400°F. In separate clean bowl with clean beaters, beat egg whites until stiff. Lightly fold egg whites into carrot mixture. Pour into well-greased 1-1/2-quart casserole or soufflé dish. Bake 30 minutes. Garnish with whole almonds or pecan halves.
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