Carrot Souffle

Made by Meg

1 1/2 pounds carrots (about 9 carrots peeled, cooked, drained)
3 eggs
1/2 c. sugar
3 T. flour
6 T. butter - cut in pieces
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. cinnamon
Dash nutmeg

Topping:
1/2 c. crushed cornflakes (put cereal between wax paper, crush with rolling pin)
3 T. brown sugar
2 T. butter (softened)
1/2 c. chopped pecans

Blend in food processor carrots and all other ingredients (except topping!)
Process until smooth - might have lumps of carrots - smooth them out - (easier if carrots are slightly warm)
Pour into lightly greased 2 qt. baking dish. Put topping on.

Bake at 350 for 45 minutes. Serves 10.

This is a recipe that is served at all of our Thanksgiving and Christmas dinners! It is easily mistaken for yams or sweet potatoes! Enjoy!