Carrot Soufflé

1 lb. cooked carrots, peeled
3 eggs
2/3 c. sugar
6 Tbsp. flour
2 tsp. Watkins Vanilla
2 sticks melted butter
dash of Watkins Nutmeg

Put carrots and eggs in a blender.
Then add the rest of the ingredients.
Place ingredients in 2-qt. pan or soufflé dish.
Bake at 350 degrees for 40 minutes.

Topping
Take ½ cup crushed corn flakes or walnuts and mush together with 6 Tbsp. brown sugar and 4 Tbsp. soft butter.
Spread on top of soufflé and bake for 5-10 minutes.
 

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