Directions:

A baked carrot casserole with a sweet and crunchy topping made from brown sugar and corn flakes.

1. Preheat oven to 350°F. In a large stock pot, bring salted water to a boil over medium-high heat. Add carrots and cook until tender – approximately 15 minutes. Drain and cool.
2. Place carrots in a blender with the 8 tablespoons of softened butter, sugar, vanilla, eggs, 1⁄8 tsp cinnamon, and nutmeg. Puree until smooth.
3. Prepare a 2-quart casserole dish with pan spray. Pour the carrot mixture into the casserole dish.
4. In a small mixing bowl, combine the corn flakes, brown sugar, walnuts, melted butter, and remaining 1/8 tsp cinnamon. Sprinkle the mixture over the top of the carrot mixture and bake until center is not “dipping down” in the middle – approximately 45 minutes.