2 cups grated raw carrots
1/2 teaspoon salt
1 1/2 tablespoons butter
1/2 teaspoon sugar
2 eggs, well beaten
1/2 cup coarsely choppedalmonds
1 cup evaporated milk
Carrots should be finely grated. (A blender works well, doing about 2 carrots at a time cut in chunks & covered with water, then drain well after grating.)
Melt the butter in a small casserole.
Mix the remaining ingredients and stir into the casserole.
Bake 30-40 minutes at 350° F.
Serves 4 to 6.