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Carrot Casserole

Carrot Casserole

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Paula

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

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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

AMANDAMS27
23
9/23/2003

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 milk, used 1/2 cup sugar instead of 1 as others had suggested and used egg whites instead of whole eggs and it was still delicious. Thank you for a wonderful tasty way to use carrots..even my "cooked carrot" hating husband loved this!

LBOWZ
15
2/8/2003

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 hr to cook.

KGRAHAM39
9
9/16/2003

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 recipe, Paula.