Carrot Souffle - cooking recipe

Ingredients

2 pounds fresh carrots, sliced
1 cup of sugar, divided
3/4 cup of butter, melted and divided
1/8 teaspoon of ground nutmeg
1 cup chopped walnuts
6 large eggs
1/3 cup matzo meal
1/4 teaspoon of salt
2 teaspoons vanilla extract

Preparation

Cook carrots in water to cover in a large saucepan over medium-high heat for 20 to 25 minutes or until very tender.
Drain well.