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