• Preheat the oven to 350°F. Lightly grease a 9 x 13-inch rectangular baking dish with oil.

Cook the Carrots

• Place the 2 pounds carrots (peeled, cut into chunks) in a large pot and cover with water.
• Bring to a boil, then reduce to a steady simmer and cook for 15-20 minutes, until the carrots are super tender. A fork should slide through them with almost no resistance.
• Drain them very well and let the carrots sit in the colander for 5 minutes so excess steam and moisture can escape.
  

Make the Soufflé

• Transfer the warm carrots to a food processor or high-speed blender.
• Add the 3 large eggs, ¼ cup pure maple syrup or date syrup, 3 tablespoons light brown sugar, 3 tablespoons vegetable or coconut oil, ¼ cup whole milk, 2 teaspoon vanilla extract, ½ cup all-purpose flour, 1½ teaspoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ½ teaspoon fine sea salt.
  
• Blend until completely smooth, light, and creamy, scraping down the sides as necessary.
• Pour the carrot mixture into the prepared baking dish and spread evenly.
  

Make the Crumble

• In a small bowl, combine the ½ cup chopped walnuts, ⅓ cup old-fashioned rolled oats, 2 tablespoons all-purpose flour, 2 tablespoons light brown sugar, ½ teaspoon ground cinnamon, and 1 pinch fine sea salt.
• Add the 2 tablespoons vegetable or coconut oil and 2 tablespoons pure maple syrup or date syrup. Mix with a fork until small, moist clusters form.
• Scatter the crumble lightly and evenly over the carrot mixture. Don't press it down.
  

Bake

• Bake uncovered for 30-35 minutes, until the edges are set and lightly golden and the center is just set with a very slight jiggle.
• Let the carrot soufflé rest for 10 minutes before serving. Serve warm.