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Carrot Souffle

Reviewed: Dec. 1, 2011
Instead of 1 cup white sugar I halved it and used 1/4 cup white sugar and 1/4 cup brown sugar. Also, I halved the margarine and used 1/4 cup country crock spread. I also added a little over 1 1/2 tsp of cinnamon. I topped it with sprinkled brown sugar which created a nice little crust after the souffle lost some of its puff when it cooled. Overall this is a great dish; not too sweet and everybody loved the cinnamon in it as well as the brown sugar crust. I made this for a few family members for a dinner we were having and came home with an empty pan! I will make this again.
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