Carrot Puff

• 1 lb. fresh carrots, peeled and cut in thin rounds
• 1/4 tsp. salt
• 2 tbsp. butter
• margarine
• 1/4 tsp. allspice
• 1/4 tsp. cinnamon
• 4 tbsp. brown sugar
• 4 eggs, separated
• Whole almonds
• pecan halves, for garnish (optional)

1. Bring carrots to a boil in a small amount of salted water and cook, covered, until very tender.
2. Or, cook covered on high in microwave.
3. Drain well.
4. Mash and add butter, allspice, cinnamon, brown sugar and egg yolks.
5. Beat with mixer until smooth.
6. Heat oven to 400F.
7. In separate clean bowl with clean beaters, beat egg whites until stiff.
8. Lightly fold egg whites into carrot mixture.
9. Pour into well-greased 1-1/2-quart casserole or souffle dish.
10. Bake 30 minutes.
11. Garnish with whole almonds or pecan halves.

fresh carrots, salt, butter, margarine, allspice, cinnamon, brown sugar, eggs, almonds, pecan halves

Taken from www.foodgeeks.com/recipes/4493 (may not work)