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    You are in: Home / Recipes / Carrot Casserole Recipe
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    Carrot Casserole

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on July 07, 2010

      This has been a wonderful base recipe. Since I've found it I make it at least once a month. My family goes CRAZY! But i do tweak it. I use about 1/2 the amount of sugar, only 1/2c butter, 1tbsp baking powder and like 3 dashes of cinnamon. The results are a very light and fluffy creation. I've made this for several events from a side dish (less sugar) to a dessert (full amount of sugar). It's been a hit even for people like myself who don't like carrots. I have a friend that I always bring this for dinner at her house and she tried to make it on her own one day and followed the recipe and asked me what she did wrong. Hope this helps!

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    • on November 06, 2008

      I tried this recipe but because of some of the comments about how sweet it was & because I was making it to give to my toddler, I cut down on the amount of sugar by a lot; I think I used almost 1/8 of a cup. It came out great. My husband thought it tasted a little like pumpkin pie filling. My 1-year-old loved it & ate leftovers of it too. I'd make this again.

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    • on October 26, 2007

      We loved this recipe!!! My husband that does not like vegetable that much ate over half himself. I used regular bagged carrot form the grocery store and I cooked them in my pressure cooker with 1/2 cup of water for 5 minutes once it was at pressure in the afternoon so they where ready to mash when I fixed dinner. Really easy and on so good!!!!

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    • on October 21, 2006

      This is sooo good--who would think carrots could taste this good? It is almost like a dessert-similar to a carrot cake. I will definitely make this again. Thanks for a keeper.

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    • on September 22, 2006

      This was WAY too sweet. My sister and I couldn't eat it, though my Mum liked it mixed with creamed corn. Sorry but I won't be trying this again.

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    • on December 27, 2004

      Hellyeah!!!! This was really good. I picked this recipe out at random to add to my Christmas dinner. A shot in the dark, that turned out great. Everyone loved it. I called it a carrot souffle. I used 1 3/4 lb baby carrots, boiled well and then put in food processor til mashed. I did 1/4 cup white sugar, and 1/2 cup brown sugar and used margarin. I added more than a dash of cinnamon, just lightly sprinkled across the top when I put it in the casserole dish. Props to you Sarah on this killer recipe. Jiggy!!

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    Nutritional Facts for Carrot Casserole

    Serving Size: 1 (87 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 450.4
     
    Calories from Fat 241
    53%
    Total Fat 26.7 g
    41%
    Saturated Fat 15.7 g
    78%
    Cholesterol 200.5 mg
    66%
    Sodium 391.2 mg
    16%
    Total Carbohydrate 48.6 g
    16%
    Dietary Fiber 1.9 g
    7%
    Sugars 40.6 g
    162%
    Protein 6.1 g
    12%

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