Coconut Carrot Casserole Recipe

Coconut Carrot Casserole Recipe photo by Taste of Home

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I can about 30 pounds of carrots every fall, so I'm always looking for new ways to prepare them. This recipe is one that my family really likes.

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Coconut Carrot Casserole Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6-8 Servings

15 35 50

Ingredients

1/4 cup butter, softened
1/2 cup sugar
2 eggs
1/3 cup 2% milk
1 teaspoon vanilla extract
3 cans (15 ounces each) sliced carrots, drained and mashed
1/2 cup flaked coconut
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons butter, melted

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk, vanilla and carrots. Stir in coconut.
Pour into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 307 calories, 18 g fat (8 g saturated fat), 78 mg cholesterol, 236 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Coconut Carrot Casserole in Country Extra November 2003, p51

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Coconut Carrot Casserole

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(1-1) of 1 reviews

Reviewed on Oct. 09, 2010 by Hannah0418

this was good, not great - could be improved. if i make it again, instead of flour, i'll use a crushed pretzel or cornflake or butter cracker topping. would also put some coconut in the topping.