Carrot Soufflé

2 cups cooked carrots
½ stick butter or margarine
1 cup milk
3 eggs
½ cup sugar
½ teaspoon salt
2 tablespoons flour
1 teaspoon baking powder
1 teaspoon cinnamon

Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup butter or margarine
1/3 cup chopped Pecans

Mix above ingredients and sprinkle on top of carrot mixture. Cook and drain carrots, then mash with a fork or potato masher. Add margarine. Beat eggs well and add to carrots. Mix together dry ingredients and add to carrot mixture. Pour into buttered casserole. Bake at 325° for 30 minutes. Sprinkle with topping. Bake another 30 minutes.