Carrot Casserole

Carrot Casserole

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"Carrots, spiced sweetly! This recipe is a little heavier than a souffle, but equally as scrumptious and rich!"
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Ingredients

50 m servings 216 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 1 quart casserole dish.
  2. Place carrots and enough water to cover them in a small saucepan. Bring to a boil, and cook until carrots are very tender. Drain. Using a blender or food processor, puree carrots to a smooth consistency.
  3. In a medium bowl, mix together the carrots and butter. Beat in the eggs, sugar, milk, salt, cinnamon, nutmeg, and vanilla. Spread mixture into the prepared casserole dish.
  4. Bake for 25 to 30 minutes in the preheated oven, or until set.

Reviews

50
  1. 59 Ratings

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Most helpful positive review

This was soooo good! Myself and my husband are currently on WW and we were looking for a wonderful side dish to make last night and this was perfect. I substituted light marg for regular, skim ...

Most helpful critical review

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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This was soooo good! Myself and my husband are currently on WW and we were looking for a wonderful side dish to make last night and this was perfect. I substituted light marg for regular, skim ...

I loved this! I used 2 cans of carrots instead of fresh and it was SO easy to make. I think the sugar could be cut down a bit, depending on your taste, and it definitely takes longer than 1/2 ...

DELICIOUS!!! I can't get my kids to like veggies but they loved this. I did use 1/2 cup of sugar and baked twice as long. This is also going to be served as a dessert. Thanks for the great r...

I use this recipe as a dessert...my boyfriend loves the flavor and I love it because its a healthy, low calorie dessert. At the last dinner party I had I poured the mixture into a low fat graha...

Fantastic! Wow who knew?!?! This is so good. It taste like a sweet potato casserole, no better! I reduced the sugar to 1/2 cup versus 1 cup. I think it would have been too sweet with ...

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...

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!

Awesome. My husband and I loved it. Make sure you have a sweet tooth. I think next time I will cut back on the spices and sugar. Great dish. Thanks. I will be making this again.

My family loved this!!The kids thought it was like having dessert for dinner:)I will make a double portion next time.

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