• 2 lbs. medium carrots, cooked and mashed
• 1/2 cup milk
• 1/2 cup sugar
• 1/3 cup butter or margarine, melted
• 2 eggs, beaten
• 1 teaspoon vanilla extract

Topping:

• 2/3 cup packed brown sugar
• 1/3 cup all-purpose flour (or substitute Rice Krispies)
• 2 tablespoons cold butter or margarine
• 2/3 cup chopped pecans
• 2/3 cup flaked coconut

Combine the first six ingredients; place a greased 1 1/2 quart baking dish.  Combine brown sugar and flour; cut in butter until crumbly.  Stir in nuts and coconut.  Sprinkle over carrot mixture.  Bake, uncovered, at 350 degrees for 30 minutes or until heated through.  YIELD:  six servings.

(Ethel Schlueter)