1 lb. fresh or frozen sliced carrots, cooked
1/2 c. butter
3 eggs
1 c. sugar
3 tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
Dash of cinnamon and nutmeg
Dash of dried grated orange rind (optional)

TOPPING:

1/4 c. corn flake crumbs
3 tbsp. brown sugar
2 tbsp. melted butter
1/4 c. chopped nuts

Blend cooked carrots and butter in food processor or blender. Add eggs, sugar, flour, baking powder, vanilla and spices. Mix topping ingredients. Pour carrot mixture into lightly greased 1 1/2 quart baking dish and sprinkle topping mixture over it. Bake at 350 degrees uncovered 45 minutes or until set. (Table knife in center will come out clean when set). Serves 5 or 6. Cool slightly and cut into squares. Freezes well.

This dish was a favorite at our annual Homemakers Thanksgiving dinner -- it was especially popular with those who normally dislike carrots.