Reviewed: Jan. 9, 2012

At first I was hesitant to try this recipe, but the reviews made me curious. This was my first time making carrot casserole and it turned out great. I used 1/2 cup of sugar and it the dish still came out sweet. It taste just like yams or sweet potato pie!

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Reviewer:

L.L.

Reviewed: Aug. 20, 2011

only reason this wasn't 5 stars is because the recipe calls for way too much cinnamon. other than that it was good. i would recommend nuts on top also.

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Reviewer:

Megamom2007

Reviewed: Apr. 4, 2011

I was looking for a recipe that used a lot of carrots. I don't like the taste of cooked carrots but thought that I would try it after reading the reviews. This recipe tastes great, makes a great side.

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Reviewer:

Jen Pen

Cooking Level: Expert

Reviewed: Oct. 12, 2010

This was really good. Used 2 cans of canned baby carrots and just pureed all ingredients together in the blender. Used 1/2 cup of sugar and 1/2 teaspoon of nutmeg, otherwise no changes. Did need longer to cook - probably 45-50 minutes. Served with pork chops and made for a nice autumn side dish.

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Reviewer:

kseow

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 25, 2009

I loved this one, it is as close to the one I get at a local buffet as you can find! All the kids love it!

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Reviewer:

Theopa

Cooking Level: Intermediate

Living In: Mckinney, Texas, USA

Reviewed: Jun. 11, 2008

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?).

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Mar. 23, 2008

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!!

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Reviewer:

CookingGirl

Cooking Level: Expert

Home Town: New Castle, Delaware, USA

Reviewed: Sep. 21, 2007

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.

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Reviewer:

Cindy

Reviewed: Jun. 3, 2007

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!!

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Reviewer:

Nick P

Reviewed: Mar. 10, 2007

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.

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