2 c. cooked carrots, about 2 lbs., boiled and drained
1/2 stick (4 tbsp.) butter, softened
3/4 c. sugar
2 rounded tbsp. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3 eggs
1 c. milk

TOPPING:

1/2 c. brown sugar
1/3 c. flour
1/3 c. butter, melted
1 c. chopped nuts

Mash carrots. Beat carrots with electric mixer. Add butter, sugar, flour, baking powder, salt and cinnamon. Mix well. Add eggs and milk to mixture. Mix well. Pour into 1 1/2 quart casserole or souffle dish. Bake 1 hour at 325 degrees.

Mix topping ingredients together. The last 30 minutes of cooking time, sprinkle on top of carrot mixture. Continue baking.