Coconut Carrot Casserole
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
Reviews
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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