Coconut Carrot Casserole Recipe

4.5 1 2
Coconut Carrot Casserole Recipe
Coconut Carrot Casserole Recipe photo by Taste of Home
Publisher Photo

Coconut Carrot Casserole Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 sweetened shredded coconut
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup 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.
Originally published as Coconut Carrot Casserole in Country Extra November 2003, p51

Nutritional Facts

1 each: 307 calories, 18g fat (8g saturated fat), 78mg cholesterol, 236mg sodium, 36g carbohydrate (30g sugars, 2g fiber), 4g protein.

  • 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 sweetened shredded coconut
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter, melted
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk, vanilla and carrots. Stir in coconut.
  2. 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.
Originally published as Coconut Carrot Casserole in Country Extra November 2003, p51

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Hannah0418 User ID: 1795891 133985
Reviewed Oct. 9, 2010

"this was good, not great - could be improved. if i make it again, instead of flour, i'll use a crushed pretzel or cornflake or butter cracker topping. would also put some coconut in the topping."

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