Carrot Souffle

(from Barefoot Contessa-Food Network)

3 T. butter	2 c. carrots, cooked, mashed
3 T. flour	1 tsp. vanilla
1 c. hot milk	3 T. sugar
¼ tsp. salt	½ tsp. nutmeg
3 eggs

In mixing bowl, blend melted butter and flour. Add milk and mix until smooth. Add remaining ingredients. Pour mixture into greased casserole. Bake at 350 degrees for 40 minutes. Serves 6-8.