Print Options

Back to Coconut Carrot Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Coconut Carrot Casserole

 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.
6-8 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup 2% 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 King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons butter, melted

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in the 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 a thermometer reads 160°. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 307 calories,

2 of 2

Coconut Carrot Casserole (continued)

Nutritional Facts: 18 g fat (8 g saturated fat), 78 mg cholesterol, 236 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.