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

TOPPING:

1/4 c. cornflake crumbs
3 tbsp. light brown sugar
2 tbsp. butter
1/4 c. chopped nuts

Preheat oven to 350 degrees. Puree cooked carrots in food processor. Add eggs to mixture and blend well. Add sugar, flour, baking powder, vanilla, butter, nutmeg and cinnamon. Mix until smooth. Pour into greased 1 1/2 quart souffle dish.

Topping: Combine crumbs, brown sugar, butter and nuts. Sprinkle over casserole. Bake in oven 1 hour.