Ingredients
2 lb. fresh carrots, boiled until soft
6 eggs
2/3 cup sugar
6 tbsp. matzo meal
2 tsp. vanilla
2 sticks butter or margarine, melted
dash of nutmeg
Topping:
6 tbsp. brown sugar
4 tbsp. butter or margarine, melted
1 cup chopped nuts (walnuts or pecans)
Preparation
Place carrots and eggs into food processor and puree. Add next 5 ingredients and process until smooth. Bake in greased 9 x 13 pyrex pan at 350 degrees for 40 minutes. Add topping (spread on top) and bake for an additional 5 - 10 minutes. Can be made a day in advance.
