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Baked Shredded Carrots

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 of the shredded carrots looks so pretty on our Thanksgiving table. —Carole Hartwig, Horicon, Wisconsin
  • 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


  • 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.
  • Cover and bake 45-50 minutes or until carrots are crisp-tender.
Nutrition Facts
3/4 cup: 135 calories, 8g fat (5g saturated fat), 20mg cholesterol, 438mg sodium, 16g carbohydrate (12g sugars, 4g fiber), 1g protein.

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Average Rating:
  • Foodie
    May 28, 2019

    Celery Seed - instead of celery salt, I suspect was intended. These few ingredients were more flavorful than I expected.

  • lizofstad
    Jan 25, 2016

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

  • Anjalis
    May 29, 2013

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

  • maeny21
    Mar 30, 2013

    No comment left

  • sugeri
    Dec 28, 2011

    No comment left

  • parksville
    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!

  • FriedaG
    May 14, 2007

    No comment left