corn flake cereal, crushed
butter, room temperature
carrots, cooked until tender
How to Make Carrot Souffle
1For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside.
2Puree the cooked carrots and the eggs in a blender (do not use a food processor). Add the sugar, flour, vanilla, butter, nutmeg and salt and blend.
3Pour into a 1 1/2-quart pan or souffle dish and bake for 40 minutes. Spread the topping over the souffle and bake 5 to 10 minutes longer, until the topping is lightly browned.
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