Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

A great way to get your kids to eat their vegetables. My son requested this today for Thanksgiving.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees and prepare an 8 inch casserole dish.
  2. In a large pot bring water to a boil and add carrots. Cook carrots until tender, about 15 minutes. Drain.
  3. In a blender or food processor add butter, egg, flour, baking powder, salt, and sugars. Add one quarter of the carrots and puree. Slowly add remaining carrots, pureeing after each addition.
  4. Transfer to prepared baking dish and bake for 45 minutes.

Reviews

(6)
Most Helpful

So sorry, but this recipe was not a big hit with us. Based on the reviews I would have expected much, much more, but the kids did not enjoy this and neither did my DH and I. I did follow as directed and it just didn't taste very good to us. (?maybe because carrots are already sweet and then with the addition of sugars-MAYBE that ruined it for us??) Thanks for sharing though.

karen65 November 26, 2008

Yet another GREAT WAY TO SERVE THE LOWLY CARROT! I love carrots, whether raw or cooked, & am always on the lookout for new ways to serve them! Made the recipe as is, & then gave it a very light dusting of cinnamon! Thanks for a great keeper! [Tagged, made & reviewed in Please Review My Recipe]

Sydney Mike November 08, 2008

We made this as an accompaniment to lunch using individual souffle cups. Very easy to put together, this has a wonderful custardy texture and delicious flavor. Thanks for posting.

2Bleu October 17, 2008

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