Company's Coming Carrot Puff Bake

Submitted by Kittencalrecipezazz

"Serve this along side of a pork or beef roast or turkey dinner, your guests will rave! if you are making this for a large gathering then make two separate recipes in two baking dishes -- this is also a great way to get kids to eat their veggies :)"

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 2 lbs carrots, peeled and chopped
• 2⁄3 cup sugar
• 1⁄4 cup sour cream (low-fat is okay)
• 3 tablespoons flour
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg (optional)
• 2 tablespoons melted butter
• 2 teaspoons baking powder
• 1 1⁄2 teaspoons vanilla
• 1⁄4 teaspoon salt
• 3 large eggs, beaten

directions

1. Set oven to 350 degrees.
2. Butter a 2-quart baking dish.
3. Cook the carrots in a saucepan until fork-tender, about 15 minutes drain VERY well (you might even want to pat dry with a paper towel) cool slightly.
4. Place the cooled carrot in a food processor and process until smooth.
5. Add in all remaining ingredients; pulse to combine.
6. Transfer to baking dish.
7. Bake for about 40 minutes or until puffed and set.

Reviews

[FloridaSalon]

I am not much into cooking or carrots. It was easy enough that even I could make it perfectly. It taste amazing. This will be great at the holidays. Thank You Kittencal.

 

[WiGal]

Perfectly delicious! Love the cinnamon in this! B/c I do not have a food processor here in AZ, I used shredded cooked carrots and then put everything in my blender. I reduced sugar to 4 tablespoons which we thought was plenty sweet, and subbed fat free plain yogurt for the sour cream. I assembled it early in the day, put paper toweling b/w the lid and casserole to absorb excess moisture, and right before putting in the oven stirred it. If a person was really in a hurry, I suppose you could sub in baby food carrots? Served with Recipe#261107, brown rice, and a salad. Thanks kittencal for another winner! Made for 1-2-3 Hit Wonders!

 

[Paja9203]

This was a nice change from ordinary carrots. I made it Christmas Eve and refrigerated it overnight. I had made it and then realized it might not be a great "do-ahead" with baking powder and beaten eggs,but with Kittencal's reassurance, I just gave it a quick stir before I baked it. I did add some bread crumbs to the top. I don't know if it would have "puffed" more if I had cooked it right after making, but it was a very nice texture. I substitued 2 percent yogurt for the sour cream and cut down the sugar a little. This dish is a nice option for a special occasion. Thank you so much, Kittencal for the recipe and for your help when I e-mailed in a bit of a panic. You are such a helpful member of 'Zaar and must be a fabulous cok!