Peel and cook carrots until tender. Mash carrots and combine with milk, butter, onion and seasonings. Add cracker crumbs and cheese. Fold eggs into carrot mixture and place in a 1-1/2 quart casserole. Bake, uncovered, at 350ø for 40 to 45 minutes. For a special touch, cook souffl‚ in a 1-1/2 quart well-greased ring mold. When unmolded on platter fill the center with green peas. Yield: 6 to 8 servings.
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