Carrot Soufflé

Ingredients

Carrot Soufflé

2 lbs cooked carrots

6 eggs

4 tbs flour

2 tsp baking powder

1/2 stick butter

2 tsp vanilla

2/3 cup sugar

Cinnamon

Nutmeg

Brown sugar (topping)

Cornflakes (topping)

Walnuts (topping)

Butter (topping)

Directions

Purée all ingredients in blender

Pour into greased baking dish

Mix all topping ingredients except butter in a bowl. Top the soufflé with this mix. Slice or grate butter over the topping to ensure it gets crisp.

Bake for 1 hour at 350 degrees.