INGREDIENTS

CASSEROLE:

  • 1 LBS. CARROTS IN CHUNKS

  • 3 EGGS

  • 1/4  CUP WHITE SUGAR

  • 1/4  CUP BROWN SUGAR

  • 3 TBS. FLOUR

  • 1 TSP. BAKING POWDER

  • 1 TSP. VANILLA

  • 1 STICK MELTED  BUTTER

  • 1/4 TSP. NUTMEG

  • 1/2 TSP. CINNAMON

TOPPING:

  • 1/4 CUP CORNFLAKE CRUMBS

  • 1/2 CUP CHOPPED NUTS

  • 2 TABLESPOONS BUTTER OR MARGARINE

  • 1/4 TSP. CINNAMON

  • 2 TABLESPOONS BROWN SUGAR

Directions

FOR CASSEROLE:

BOIL CARROTS IN WATER TILL TENDER (15-20 MINUTES).
PUT CARROTS IN BLENDER WITH EGGS AND BEAT.
MELT BUTTER & ADD TO REST OF INGREDIENTS IN SEPERATE BOWL.
MIX BY HAND. ADD CARROTS AND EGGS.
POUR INTO GREASED CASSEROLE DISH (8X8).

FOR TOPPING:

MIX ALL TOGETHER AND SPRINKLE ON TOP OF CASSEROLE.
BAKE 1 HOUR 350 DEGREES   UNCOVERED.
DOUBLE THE RECIPE AND PUT INTO A 13” x 9” PAN.

ENJOY!

(I PREFER IT WITHOUT THE TOPPING!)