1 c. dry bread crumbs
1 c. evaporated milk
2 tbsp. butter
1/4 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
Chopped parsley
2 beaten eggs
1 1/2 c. grated raw carrots

Mix bread crumbs and milk. Add butter, parsley and seasonings. Mix and add eggs and carrots. Bake in custard cups or mold in 350 degree oven for 45 minutes. Serve in cup or unmold on platter. Top with mayonnaise, if desired.