Title: Carrot souffle
 Categories: Vegetables
      Yield: 1 Servings
 
      1 lb CARROTS
      3    EGGS
    1/4 c  WHITE SUGAR
    1/4 c  BROWN SUGAR
      3 tb CAKE MEAL
      1 ts BAKING POWDER
      1 ts VANILLA
      1    STICK MELTED MARGARINE
    1/4 ts NUTMEG
    1/2 ts CINNAMON

MMMMM--------------------------TOPPING-------------------------------
    1/4 c  MATZO MEAL
    1/2 c  PECANS OR WALNUTS; CHOPPED
      2 tb MELTED MARGARINE
    1/4 ts CINNAMON
      2 tb BROWN SUGAR
 
  CHOP & BOIL CARROTS FOR 15-30 MINS., DRAIN. IN FOOD PROCESSOR, DO
  CARROTS FIRST, THEN ADD EGGS UNTIL THICK & SMOOTH. IN SEPARATE BOWL,
  MIX SUGARS, CAKE MEAL, BAKING POWDER,VANILLA,MARG.,& SPICES, MIX
  WELL,ADD TO CARROT MIXTURE, POUR INTO 8X8 INCH GREASED PAN, SPRINKLE
  TOPPING OVER CASSEROLE, & BAKE @ 350º UNCOVERED FOR 1 HOUR.
  
  NOTES : DOUBLE RECIPE FOR COMPANY