Cat's Carrot Soufflé
1 lb carrots cooked
3 eggs
1/3 Cup sugar
2 tbsp flour
1 tsp baking powder
1 tsp vanilla
1/2 cup melted butter
Dash nutmeg
Dash cinnamon
Preheat oven to 350 degrees.
Puree cooked carrots then add eggs, blend well.
Add remaining and blend well.
Pour into greased 1 1/2 quart baking dish.
Topping
1/4 cup frosted corn flakes
3 tbsp brown sugar
2 tbsp butter,
1/4 cup chopped nuts (walnuts or pecans)
Combine topping together. Sprinkle over casserole. Bake in oven 1 hour.
Serves 6 (can be doubled)
