Carrot Soufflé. Last minute addition but will be a staple for years to come

I make this carrot soufflé dish every Christmas Day but I wanted to share with you all in case you want to try for Thanksgiving. This is a huge crowd pleaser. It was given to me years ago by my child's elementary school teacher, Mrs Muller. @Melinda jack muller. She had received it from Judy Firsichbaum which was stolen from Fran Skiba. Lol, well worth the theft.
Ok. So here it is. I double the recipe easily but of course you don't have to.
1 lb cooked carrots soft
3 eggs
1/3 cup sugar
3 tbs flour
1 tsp vanilla
1 tsp baking powder
1 stick melted margarine
Dash cinnamon
The topping:
1/4 cup finely chopped walnuts
1/4 cup cornflakes crumbs ( sometimes I delete these and add 1/4 cup more nuts)
3 tbs brown sugar
2 tbs melted margarine
This gets mixed together as the topping, last 4 mentioned ingredients

In food processor or kitchen aid or mixer, blend carrots til not lumpy and then add all ingredients but the topping. Pour into greased 1 1/2 quart casserole dish. Sprinkle on topping
Bake uncovered 350 degrees 45min- 1 hr. Serves 6-10
You can cook carrots n mash them up the day before and keep covered in refrigerator to save time day of if you like.
Enjoy! Xo