Carrot Souffle'

1 pound cooked carrots - mashed
3 eggs
3 Tblsp. flour
1 tsp. vanilla
1 tsp. baking powder
1/2 stick melted unsalted butter
dash of cinnamon
(and you can add a little sugar to your
carrots if you think they're not sweet enough)

Mix all the ingredients together. A food processor with a knife blade works best.
Topping
1/4 cup chopped walnuts
1/4 cup oatmeal (or original recipe called for cornflake crumbs)
3 Tblsp. brown sugar
2 tsp. melted butter
Mix together and spread over the carrot mixture.
Bake: 350' uncovered for 45 minutes.
If doubling, use the recipe to follow for the Pumpkin Yams as a guide.