Holiday Carrot Souffle

• 2 pounds carrots, peeled and cut into chunks
• 6 eggs
• 1 cup butter, melted
• 2/3 cup white sugar
• 6 tablespoons matzo meal
• 2 teaspoons vanilla extract
• 1 pinch ground cinnamon
• 1 cup chopped walnuts
• 6 tablespoons brown sugar
• 1/4 cup butter, melted

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 9x13-inch glass baking dish.
3. Place carrots and eggs into a food processor and pulse several times to chop carrots; process until finely ground, about 2 minutes.
4. Add 1 cup melted butter, white sugar, matzo meal, vanilla extract, and cinnamon to carrot mixture and process until liquified, 2 to 3 more minutes.
5. Pour carrot mixture into prepared baking dish.
6. Bake in the preheated oven until a knife inserted into the center of the souffle comes out clean, about 40 minutes.
7. Mix walnuts, brown sugar, and 1/4 cup melted butter in a bowl.
8. Spread walnut mixture over carrot souffle, return to oven, and bake until topping is bubbling, 5 to 10 more minutes.

carrots, eggs, butter, white sugar, matzo meal, vanilla, ground cinnamon, walnuts, brown sugar, butter

Taken from allrecipes.com/recipe/holiday-carrot-souffle/ (may not work)