Photo of: Carrot Souffle with Brown Sugar

Carrot Souffle with Brown Sugar

Submitted by: Deanna 
Home Town: Hamilton, Ontario, Canada
Sweet carrot Souffle made with brown sugar and vanilla. A must to bring along next time you are invited for dinner. Easy, unique, and always a hit! 

Photo of: Cafeteria Carrot Souffle

Cafeteria Carrot Souffle

Submitted by: Tammy 
Now you can make your favorite carrot souffle at home! This recipe combines mashed carrots with butter, sugar, flour, vanilla extract and eggs. 

Photo of: Carrot Souffle

Carrot Souffle

Submitted by: Carol 
A carrot souffle as good as your favorite restaurant makes! 

Photo of: Carrot Souffle

Carrot Souffle

Submitted by: Martha Sorrell 
This recipe is rooted in my backyard garden. It's an excellent way to dress up veggies. My six grandchildren are happy to eat their carrots when they're dished up like this. 

Photo of: Carrot Patties

Carrot Patties

Submitted by: Haggith Nadav 
Just like potato pancakes only shredded carrots star in this one. Eggs, flour, breadcrumbs and garlic surround and bind the carrot together. They cook up crusty and golden and are so good with homemade applesauce. 

Photo of: Carrot Ring

Carrot Ring

Submitted by: Chris Rogers 
A tasty baked carrot ring is sure to be a hit! 

Photo of: Carrot Casserole

Carrot Casserole

Submitted by: Paula 
Pureed carrots and a bevy of other ingredients - butter, eggs, cinnamon, milk, and vanilla -are stirred and baked in a casserole until set. Spicy, sweet, and memorable. 

Carrot Turnip Casserole

Submitted by: VANCO 
This vegetable casserole makes a great side dish for any special occasion. Can be frozen for usage at another time. 

Photo of: Zesty Carrot Bake

Zesty Carrot Bake

Submitted by: Grace Yaskovic 
For a fun vegetable dish, try these tender carrots in a sauce that gets its zip from horseradish. With a crunchy crumb topping and comforting sauce, it will tempt even those who usually don't care for cooked carrots. -Grace Yaskovic, Branchville, New Jersey 

Carrot Casserole

Submitted by: Jane 
Carrots are baked with cream of celery soup and processed cheese. Buttery, seasoned croutons top it all off. 
 
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