To *** for Carrot Souffle!

If you are like me and are trying to plan your holiday menu(s), you may be running out of options!! Between Rosh Hashana, Breaking the Fast and any Sukkot meals you may be hosting or attending, it's a LOT of cooking!! This carrot souffle was passed down to me by my favorite Auntie Gail though I have adapted it to have less eggs and less sugar, but it is still a hit anytime I make it. It is a side dish, though it truly does taste like a dessert! For any kosher folks this can easily be made pareve margarine or dairy with butter, so it's a great option to add to your menu! This recipe makes just one dish, I always double it either in 2 separate souffle Pyrex dishes or a larger rectangular baking dish. Try it and let me know how yummy your guests think it is!

Souffle
1 pound cooked carrots (you can either use whole peeled carrots or baby carrots), boiled or steamed
3 eggs
1/3 cup sugar
1 teaspoon vanilla extract
1 stick butter or margarine, softened

Topping
1/2 cup chopped walnuts (or pecans)
3 tablespoons brown sugar
2 teaspoons softened butter or margarine

• Preheat oven to 350 degrees F.
• Blend cooked carrots in food processor until well mashed
• Add eggs and blend well
• Add sugar, vanilla and softened butter and blend well
• Pour into greased deep Pyrex or souffle dish
• Bake at 350 degrees for 40 minutes. 
• While it is baking, mix together ingredients for topping.
• Sprinkle evenly on top and bake for 5-10 more minutes until puffed and golden. It will fall slightly after coming out of oven-don't panic!!!!

Enjoy!!!!