Coconut Carrot Casserole

Name: Coconut Carrot Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6-8 servings.
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

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.

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°.

Nutrition Facts

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

Originally published as Coconut Carrot Casserole in Country Extra November 2003

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Hannah0418

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.