Baked Carrot Casserole Recipe
Baked Carrot Casserole Recipe photo by Taste of Home

Baked Carrot Casserole Recipe

Publisher Photo
This recipe originally called for sweet potatoes, but I've substituted carrots. I think it's wonderful and have received many compliments on it.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6-8 servings

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 McCormick® Pure 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

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.

Directions

  1. 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.
  2. Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Yield: 6-8 servings.
Originally published as Carrot Casserole in Country October/November 1998, p51

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.

Reviews for Baked Carrot Casserole

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MY REVIEW
Reviewed Nov. 19, 2012

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

MY REVIEW
Reviewed Oct. 28, 2008

" 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.

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