Carrot Souffle

Carrot Souffle

2 cups cooked carrots
1 cup sugar
1 stick butter
1 cup milk
3 eggs
1 tsp vanilla
3 Tb flour
1/4 tsp cinnamon

Topping:
1 cup light brown sugar, packed
1/3 cup flour
1 cup chopped pecans
1/3 stick melted butter

Directions:
Put carrots, sugar, butter, milk, eggs, flour, vanilla and cinnamon in blender. Blend well. Pour into casserole and top. Topping: Melt butter. Add brown sugar, flour and nuts. Crumble on top of casserole. Bake approximately 45 minutes to 1 hour at 350F (177C).