Carrot Casserole

Carrot Casserole

50

"Carrots, spiced sweetly! This recipe is a little heavier than a souffle, but equally as scrumptious and rich!"

Ingredients

50 m {{adjustedServings}} servings 216 cals
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Nutrition

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  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 1 quart casserole dish.
  2. Place carrots and enough water to cover them in a small saucepan. Bring to a boil, and cook until carrots are very tender. Drain. Using a blender or food processor, puree carrots to a smooth consistency.
  3. In a medium bowl, mix together the carrots and butter. Beat in the eggs, sugar, milk, salt, cinnamon, nutmeg, and vanilla. Spread mixture into the prepared casserole dish.
  4. Bake for 25 to 30 minutes in the preheated oven, or until set.
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Reviews

50
  1. 59 Ratings

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This was soooo good! Myself and my husband are currently on WW and we were looking for a wonderful side dish to make last night and this was perfect. I substituted light marg for regular, skim ...

I loved this! I used 2 cans of carrots instead of fresh and it was SO easy to make. I think the sugar could be cut down a bit, depending on your taste, and it definitely takes longer than 1/2 ...

DELICIOUS!!! I can't get my kids to like veggies but they loved this. I did use 1/2 cup of sugar and baked twice as long. This is also going to be served as a dessert. Thanks for the great r...