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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."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

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

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.