Filling:

1 large can (2 c.) cooked carrots, mashed and well drained
2 eggs
1/2 c. powdered sugar
1 stick butter
1 tsp. vanilla
1/4 c. evaporated milk

Topping Option 1:

1 c. light brown sugar
1/3 c. plain flour
1/2 c. melted butter
1 c. finely chopped pecans

Topping Option 2:

powdered sugar

Drain carrots. In a large bowl, mash carrots. Let stand in bowl for a few minutes, then drain again. Add eggs, sugar, vanilla and milk. Pour into 8 x 8 baking dish.

If using Topping Option 1: Mix brown sugar, flour, melted butter and pecans. Distribute over filling.

Bake at 350°F for 35 to 40 minutes or until topping starts to brown and filling is firm.

If using Topping Option 2:

Bake filling at 350°F for 35 to 40 minutes or until filling is firm. Let cool slightly and dust liberally with powdered sugar using sifter just before serving.