Preheat oven to 350F. Butter a 8-9" pie or casserole dish.

Bring a large pot of salted water to a boil. Add the peeled and chopped carrots to boil 15-20 minutes, until fork tender.

Use a slotted spoon to transfer the carrots (without the water) to a food processor. If needed, let cool for 5-10 minutes.

Add 1/4 cup of the melted butter, as well as the eggs, flour, baking powder, sugar, and salt to the food processor. Blend until smooth, about 1-2 minutes. Add the vanilla and pulse to combine.

Pour the carrot mixture into the prepared baking dish.

In a separate bowl, add the cornflakes. Use your hands to coarsely break them up into smaller pieces. Add the maple syrup and remaining 1/4 cup melted butter. Mix until well-combined. Evenly distribute on top of the carrot souffle.

Bake for 30-40 minutes, until golden on top and toothpick inserted into the center comes out clean.

Let cool for at least 15 minutes before serving!

TIP: If making ahead, I recommend not baking the casserole until the day of serving. Cover with foil and keep in the fridge up to 2 days prior to serving. Add the cornflake topping right before baking.