Carrot Souffle

This is Alyssa Endelman's recipe and it is in Sandi's Faber Family Cookbook.

Ingredients:

• 1 lbs cooked carrots (fresh)
• 3 eggs
• 1/2 Cup sugar
• 3 Tablespoons Flour
• 1 teaspoon baking powed
• 1 teaspoon vanilla
• 4 Tablespoons (1/2 stick) melted butter
• Dash of nutmeg
• Dash of Cinnamon

Topping Ingredients:

• 1/4 Cup corn flake crumbs
• 3 Tablespoons of brown sugar
• 2 Tablespoons (1/4 stick) melted butter
• 1/4 Cup chopped walnuts

Directions:

1. Preheat over to 350 F degrees.
2. Combine carrots with eggs in a food processor.
3. Add sugar, flour, baking powder, vanilla, melted butter, nutmeg and cinnamon. Blend well.
4. Pour into a 1 1/2 quart souffle dish.
5. Mix topping ingredients and sprinkle on top.
6. Bake for 45 minutes at 350 F degrees.