Ingredients
1 lb. bag of baby carrots
3 extra large eggs
1/3 cup sugar
1 teaspoon baking powder
2 tablespoons flour
1 stick of butter or margarine, melted
dash of cinnamon
dash of nutmeg
1 teaspoon vanilla

Topping
¼ cup Corn Flake crumbs
2 tablespoons butter or margarine, melted
3 tablespoons brown sugar
¼ cup chopped pecans

1. Cook carrots 10 minutes in microwave. Drain water from carrots; then purée in food processor. With carrots still in food processor, add the 8 remaining ingredients. Purée until well mixed. Pour carrot mixture into greased 1 ½-quart baking dish.

2. Combine topping ingredients in small bowl and spread evenly over top of carrot mixture.

3. Bake uncovered at 350° for approximately 50 minutes. The topping should be brown, and a knife inserted into the center of the soufflé should come out moist, but not too wet. Adjust baking time according to your oven.