1 lb. cooked carrots
3 eggs
1/2 c. sugar
3 tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
1 stick butter, melted
Dash of nutmeg
Dash of cinnamon

TOPPING:

1/4 c. cornflakes, crushed
3 tbsp. brown sugar
2 tbsp. melted butter
1/4 c. chopped walnuts
Dash nutmeg
Dash cinnamon

Preheat oven to 350 degrees. Combine and puree carrots and eggs in a food processor or blender. Add sugar, flour, baking powder, vanilla, butter, cinnamon and nutmeg. Blend together well.

Pour into a 1 1/2-quart souffle dish. Mix together the crushed cornflakes, sugar, walnuts, cinnamon and nutmeg. Add the butter and sprinkle on top of the carrots. Bake for 45 minutes in a preheated 350 degree oven.