3 eggs, beat lightly
3 tablespoon flour
1 teaspoon vanilla
dash of cinnamon
1 lb. cooked and grated carrots (don’t overcook)
1/2 cup (scant) sugar
1 teaspoon baking powder
1 stick melted margarine
TOPPING:
1/4 cup cornflake crumbs
3 tablespoon brown sugar
2 tablespoon margarine
Blend carrots and eggs; mix all dry ingredients and add slowly to carrot mixture. Thoroughly grease souffle dish or casserole.
Topping:
Mix all ingredients and sprinkle over carrot souffle. Bake at 350 degrees for about 45 minutes or until set. May be reheated.