Carrot Souffle

Velvety, sweet, and so delicious.

1 lb. carrots (approx. 6-8 medium-sized carrots), boiled until tender
3 eggs
1/3 C sugar
3 T flour
1 t vanilla
1 stick butter, melted
dash nutmeg
pinch salt

1. Preheat oven to 350.  Get out 1 1/2- or 2-quart casserole dish.  Spray casserole dish with Pam (note: this may not be necessary as the recipe does not call for it, but I do it precautionarily).
2. Boil carrots, drain, and puree in food processor or high-quality blender.
3. Add sugar, flour, vanilla, butter, nutmeg, and salt to processor/blender.  Blend.
4. Add eggs.  Blend.
5. Pour into casserole dish.  Bake 40 minutes or until firm on top but not dry looking.

Alternative: You can add a topping (1/2 C walnuts ground in food processor, 3 T brown sugar, 2 t butter at room temperature) after casserole has cooked 35ish minutes (or until it begins looking firm but is not fully set) and bake for 10 minutes.  But I haven't yet, since the dish is already (a) fairly sweet, (b) fairly decadent, and (c) awesome.  The nuts might add a nice crunch, however.