Baked Shredded Carrots Recipe
Baked Shredded Carrots Recipe photo by Taste of Home
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Baked Shredded Carrots Recipe

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Everyone who samples this crisp and tender carrot dish loves it. I make it often when we have fresh produce from our garden. Its bright orange color looks so pretty on our Thanksgiving table.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 6 servings


  • 6 cups shredded carrots (about 2 pounds)
  • 3/4 cup chopped green onions
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/4 cup butter, cubed

Nutritional Facts

3/4 cup: 135 calories, 8g fat (5g saturated fat), 20mg cholesterol, 438mg sodium, 16g carbohydrate (12g sugars, 4g fiber), 1g protein .


  1. Preheat oven to 325°. In a large bowl, combine carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter.
  2. Cover and bake 45-50 minutes or until carrots are crisp-tender. Yield: 6 servings.
Originally published as Baked Shredded Carrots in Country Woman November/December 2006, p31

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lizofstad 242562
Reviewed Jan. 25, 2016

"Yummy and I am not a veggie lover. Easy, but I used a large casserole to hold it all."

Anjalis 168519
Reviewed May. 29, 2013

"Great recipe. I used rice vinegar, peanut oil and cut out the celery salt. It tasted very Asian"

parksville 95297
Reviewed May. 3, 2011

"Great tasty, crunchy recipe and easy to make. Julienned the carrots. Only change I would make is to stir them at the half way point in baking. A keeper!"

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