Carrot Souffle

• 12 cup crushed corn flakes or 12 cup walnuts
• 3 tablespoons brown sugar
• 2 teaspoons soft butter
• 1 lb carrot, cooked
• 3 eggs
• 13 cup sugar
• 3 tablespoons flour
• 1 teaspoon vanilla
• 12 cup butter, melted
• 1 dash nutmeg

1. Combine the crushed corn flakes or walnuts, brown sugar and butter, Set aside.
2. Puree the cooked carrots and the eggs in a blender.
3. Add the sugar, flour, vanilla, melted butter, and nutmeg and blend.
4. Pour into a 1 1/2 quart greased souffle dish or pan.
5. Bake at 350 degrees for 40 minutes.
6. Spread the topping over the souffle and bake 5-10 minutes longer.

corn flakes, brown sugar, butter, carrot, eggs, sugar, flour, vanilla, butter, nutmeg

Taken from www.food.com/recipe/carrot-souffle-287917 (may not work)