Preheat oven to 350°F.

Put carrots in a large pot and cover with water. Bring to a boil; cook for about 10 minutes or under tender.

In a small skillet, melt butter over medium heat. Add shallot and cook until soft, about 5 minutes. Add garlic and cook until fragrant, another 30 seconds.

Once carrots are cooked, drain and transfer to a blender. Add shallot mixture blend until smooth, adding a small amount of water if necessary. Transfer to a mixing bowl and cool slightly. Beat in eggs and Nielson-Massey Lemon Extract. Transfer to a baking dish.

Put all ingredients into a mixing bowl and mix until it resembles coarse crumbs. Sprinkle over the carrot mixture.

Bake for 40 minutes or until the casserole no longer jiggles and the topping is golden brown .