Prep 35 mins
Cook 40 mins
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 :)
- 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
- Set oven to 350 degrees.
- Butter an 2-quart baking dish.
- 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.
- Place the cooled carrot in a food processor and process until smooth.
- Add in all remaining ingredients; pulse to combine.
- Transfer to baking dish.
- Bake for about 40 minutes or until puffed and set.
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.
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!
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!