Carrot Casserole Recipe

Carrot Casserole Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This recipe originally called for sweet potatoes, but I've substituted carrots. I think it's wonderful and have received many compliments on it.

[X]

Rate Carrot Casserole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Carrot Casserole Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6-8 Servings

15 30 45

Ingredients

2 pounds medium carrots, cooked and mashed
1/2 cup milk
1/2 cup sugar
1/3 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
2/3 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons cold butter
2/3 cup chopped pecans
2/3 cup flaked coconut

Directions

In a large bowl, combine the first six ingredients; place in a greased 1-1/2-qt. baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture.
Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 414 calories, 22 g fat (10 g saturated fat), 83 mg cholesterol, 197 mg sodium, 52 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Carrot Casserole in Country October/November 1998, p51

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Carrot Casserole

Carrot Casserole

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Nov. 19, 2012 by sherrilynnhildebrand

Wonderful, I make it every year for the holidays. It's always requested.

Reviewed on Oct. 28, 2008 by lynnie48

I was reading the recipe over and noticed it has a good amount of sugar, do you serve this as a sidedish or is it on the desert menu? Was thinking of doing it with squash instead of carrots, since I have an over abundance of it right now. Thanks for answer.