14 large carrots, trimmed and scraped and cut into chunks

1/4 cup sugar

4 tablespoons butter, softened

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon grated nutmeg

1 small onion, finely diced

1 small red bell pepper, finely diced

2 cups grated sharp Cheddar cheese

1/2 cup ground almonds

Preheat oven to 350 degrees F.  Get a large pot of water boiling.  Add sugar and carrot chunks and boil 20-25 minutes or until tender.  Drain and return to pot.  While hot, add butter, salt, pepper and nutmeg.  With an electric mixer, puree the carrots.  Transfer to a buttered casserole dish.  Add a layer of onion, then bell pepper, then cheese and finish up with the almonds.  Bake 20 - 25 minutes, uncovered, until golden.  Serves 6 - 8.