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Baked Carrot Casserole

 Baked Carrot Casserole
This recipe originally called for sweet potatoes, but I've substituted carrots. I think it's wonderful and have received many compliments on it.
6-8 ServingsPrep: 15 min. Bake: 30 min.

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

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.