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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

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

Reviews for Baked Shredded Carrots

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lizofstad User ID: 8409653 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 User ID: 7283190 168519
Reviewed May. 29, 2013

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

parksville User ID: 1598935 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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