Jeff's Carrots

Jeff's Carrots

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
e-niunia
Recipe by  e-niunia

“This is a recipe I tried at a friend's Easter dinner. It was so good, everyone wanted to know how to make it. It originated from Jeff, so we all call it 'Jeff's Carrots' now. Try a different amount of sugar if you like things more or less sweet. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 10 to 15 minutes. Place carrots to a large bowl and mash. Stir melted butter, eggs, sugar, vanilla extract, allspice, nutmeg, ginger, salt, and black pepper into carrots. Transfer carrots into prepared casserole dish.
  3. Bake in the preheated oven until set, about 40 minutes.

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Reviews (2)

Rate This Recipe
ilkaisha
6

ilkaisha

My family is filled with reluctant carrot eaters. This is pretty good, however, I think the content of eggs is awfully high. I used one for half of this recipe, and there were parts that had the consistency of an omelet. I would say you can probably get away with one egg for the entire recipe. I didn't have vanilla (apparently I have been baking up a storm), but this dish was good without it.

shannon
0

shannon

I liked this so much. A great way to use a whole bag of carrots. It tasted like dessert. I took the other reviewer's advice and only used 1 egg and that worked out really well (thanks). I also used coconut oil and 1/2 butter, and a little less sugar. I'd say 1/4 cup would work just fine. I didn't have vanilla either, but it still tasted great. I'll definitely make this again soon.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 273 cal
  • 14%
  • Fat
  • 15.7 g
  • 24%
  • Carbs
  • 28.5 g
  • 9%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 189 mg
  • 63%
  • Sodium
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

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Honey Rosemary Carrots

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