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| 10 | carrots peeled |
| 2 Teelöffel | lemon juice |
| 1 2/3 | Sticks Butter or margarine; |
| 1/4 Tasse | Crisco; |
| 1/2 Tasse | Dark brown sugar or sub; or brown sugar sub.... |
| 1 | Egg or egg replacement; |
| 1 Tasse | flour |
| 1 Teelöffel | baking powder |
| 1 Teelöffel | Baking soda |
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Preheat oven to 350. Boil carrots until soft enough to mash. Drain and mash and sprinkle with lemon juice.
Cream to together margarine, Crisco, brown sugar and egg. Add flour baking powder and baking soda. Mix well. Add mashed carrots, blending well. Pour into slightly greased mold, souffle (2 qt) or 8 1/2" X 4 1/2" loaf pan. Bake for 50-60 minutes. Unmold and serve when warm. Can be frozen and reheated in foil.
Food Exchange per serving....1 vegetable exchanges + 1 starch/bread exchange + 1 fat exchange?
Vegetables Magic by Sheilah Kaufman Brought to you and yours via Nancy O'Brion and her Meal-Master
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