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Coconut Carrot Casserole

By: Mary Beth Keim  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (2)

Rate/Review | 124 people have saved this

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/4 cup butter or margarine, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 3 (16 ounce) cans sliced carrots, drained and mashed
  • 1/2 cup flaked coconut
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter or margarine, melted

Directions

  1. In a mixing bowl, cream butter and sugar. Add eggs, milk, vanilla and carrots; mix well. Stir in coconut. Pour into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350 degrees F for 35-40 minutes or until golden brown and bubbly.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2008 by blossom 
4.5 stars. This was a great way to use up some carrots in the freezer. I brought it to a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 12, 2009 by readernut 
You can't tell this isn't yams. Excellent! MORE

 
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