Coconut Carrot Casserole

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."
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50 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  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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4.5 stars. This was a great way to use up some carrots in the freezer. I brought it to a potluck, so I missed getting people's response, but the dish was gone, so it must have been a crowd plea...

This is absolutely delicious. I've been making it for years and it is always a hit. My extended family always requests it for our get togethers so I make it several times each year. Thank you...

You can't tell this isn't yams. Excellent!

This turned out to a great way to use up the carrots we had. And I am going to be making this again in the future. Such a yummy dish and super easy to make! I never thought of putting carrots...

3.5 - Everyone but youngest liked this. I personally thought it was too sweet. Will try again with less sugar.

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