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Baked Shredded Carrots Recipe

Baked Shredded Carrots Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Baked Shredded Carrots

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Reviewed Jan. 25, 2016

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

Reviewed May. 29, 2013

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

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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