I had some carrots to use up, and had all the other ingredients on hand, so I gave this a try. I made it exactly as written. I guess I cooked the carrots long enough, but I'd never pureed carrots before. I found that you have to run the blender for a while - my results still had a few chunks in them. When baking, the casserole was still pretty liquid in the middle, even at 30 minutes. So I wound up baking it for 36 minutes total, and it looked somewhat "set". I then let it sit out and cool a bit for 5-10 minutes, and the consistency was thickened nicely by that point. This was a pretty good dish. I can take or leave carrots, and I'm not a fan of sweet potatoes or pumpkin pie, which I think this dish resembles, but I was willing to try it. I thought it was maybe a little too sweet, though, so maybe 2/3 or even 1/2 cup of sugar would suffice next time. I think this dish would really shine when paired with an appropriate main dish (maybe ham would be a good choice?).

This recipe was the BEST! Even my picky toddler ate this! I didn't change a thing.. I and everyone else loved it... will be making again.. Thanks for a great recipe Paula!!

No one ate this. We tried and wanted to like it as we do like the idea about finding ways for kids to increase veggie intake. I don't know what it was, it just was pleasing to our family. The combination just didn't work well. We did cut the sugar down and increase cooking time as suggested. I guess there are many different palates out there - this one just didn't engage ours.

Not bad at all! My 2.5 yr old daughters LOVED it. I didn't think they'd stop eating! I did make some BIG changes, specifically the sugar - 1 cup would be WAAAAY too much, I did 1/2 and it was still far too sweet. I changed the butter, did about 3/4 tbls of "Earth Balance" buttery stick. And lastly, I used egg whites, and it worked just fine, maybe it wasn't as thick as it could have been, but it went from something that would have been a dessert to a great side dish!!

THIS WAS GOOD BUT I THINK THE SPICES OVERPOWER THE CARROT FLAVOR. NEXT TIME I WILL CUT BACK ON THE AMOUNTS OF THE SPICES. MY 12 YR OLD LOVED IT AS IS.

This was just okay. It definitely needed to cook longer than 25-30 minutes, I'd say 45-50 minutes would be more accurate. Plus, the consistency was a little weird, and I blended up those carrots very well. It was kind of chunky and watery at the same time. The flavor, however, was excellent. Maybe a little too much nutmeg, but otherwise it was very tasty. I might not make it again, or it might be better as a pie filling.

I wish I had read reviews first so I could have known it would take twice as long to bake than stated. It worked out though because the dish was more like a desert and appropriate for after dinner. It should be called carrot pudding. I think I'll also reduce the sugar next time around. Highly recommended with the changes of less sugar and maybe less spices.

Perfect for the holidays. I used only 1/2 the nutmeg and 1/2 the sugar. Still tasted like pumpkin pie.

Delicious! I love this recipe. So flavorful! Really tastes just like pumpkin pie. So easy to make too! I omitted the nutmeg and used extra cinnamon, and it turned out great. Thanks for sharing!

it was ok, not as I expceted

I needed to use up my home canned carrots. So quick, I did the whole thing in the food processor. I left out cinnamon, used 1/2 teaspoon of ginger instead. Also used 3/4 c. brownd sugar for the white, and 4 oz. light cream cheese for the butter and milk. Had to bake 1 hour. This is really a KEEPER! I love it. Thanks Paula.

This really does taste like pumpkin pie! My daughter loved it. She loves her carrots plain anyway, but this is great for a treat! Thank you!

I have made this probably once a week since discovering it. I lessen the sugar to 1/4 c brown sugar and add some unsweetened applesauce. Sometimes I put in honey. I always add cinnamon. My kids love this and I enjoy it too. Thanks for a great recipe!

very simple recipe but too heavy on the nutmeg.

I made this recipe for 24 men and they all loved it...My husband wants me to make it again soon. I would cut back on the nutmeg a little but it was wonderful - tasted like pumpkin pie.

This was okay, but it really just tastes like pumpkin pie filling without the crust.

I wanted something different to take a a family reunion. I knew carrots would be different for my family. I would have never guessed the reviews. Even the non-veggie eating kids devoured it. You should have seen their faces when I told them it was carrots.

This recipe is another family favorite! We have this with special dinners. It goes nicely with beef or pork roasts, chicken, or any other roasted meat. It is also very good when served with ethnic dishes (Indian food especially). I guarantee this will become a holiday favorite, even for those who think they hate carrots!