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Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 307
  • Fat:
  • 18 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 78 mg
  • Sodium:
  • 236 mg
  • Carbohydrate:
  • 36 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g

Coconut Carrot Casserole

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.

SERVINGS

 6-8

CATEGORY

 Side Dish

METHOD

 Baked

PREP

 15 min.

COOK

 35 min.

TOTAL

 50 min.

INGREDIENTS

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup 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 mixing bowl, cream butter and sugar. Beat in 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 golden brown and bubbly. Yield: 6-8 servings.

Printed from tasteofhome.com Sep 7, 2008

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