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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.
  • 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 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 sweetened shredded 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°.
Nutrition Facts
1 cup: 414 calories, 22g fat (10g saturated fat), 83mg cholesterol, 197mg sodium, 52g carbohydrate (41g sugars, 5g fiber), 5g protein.

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