Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           crushed corn flakes -- or
   3      tablespoons   brown sugar
   2      teaspoons     butter -- room temperature
                        ***FOR THE SOUFFLE***
   1      pound         carrots -- cooked, until
   3                    eggs
     1/3  cup           sugar
   3      tablespoons   all-purpose flour
   1      teaspoon      vanilla
     1/2  cup           butter -- melted (1 stick)
   1      dash          nutmeg
   1      pinch         salt -- (optional)

Preparation:

Preheat oven to 350 degrees. For the topping: Combine the crushed corn flakes or walnuts, brown sugar and butter. Set aside. Puree 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. Pour 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.