Prep 20 mins
Cook 1 hr
This is the best darn carrot dish in the whole world. It's so good even my dad--who abhors carrots and usually won't even look at them--devours it like there's no tomorrow! This is almost sweet enough to be dessert. Maybe it's too sweet for those of you who are used to plain or savory carrots! In my family we like sweet carrots to complement the rest of the grub on the table, and this saves on time and money that might be spent on dessert. You can make this with squashes, too. Be sure to cook the carrots until they are almost mushy, so that you will get a smoother texture when they are mashed. My family prefers a coarser texture, so I just use an old-fashioned potato masher, but you can puree the carrots in a food processor or blender if you prefer. This is not a quick dish, so you can make it ahead and refrigerate until ready to bake, if you wish. Adapted from a recipe from Allrecipes.com.
- 6 -8 large carrots (about 1 lb., 3 cups cooked & mashed)
- 1 1⁄2 tablespoons butter or 1 1⁄2 tablespoons margarine
- 1 1⁄2 cups granulated sugar (or an equivalent amount artificial sweetener)
- 2⁄3 cup milk
- 3⁄4 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 1 1⁄2 teaspoons ground nutmeg
- 1⁄2 teaspoon ground mace or 1⁄2 teaspoon allspice
- 4 eggs, beaten
- 1 tablespoon vanilla extract
- Peel the carrots, trim the ends, and cut into chunks about 1 inch long. Place in a saucepan with water to cover, and cook over medium-high heat until very tender, about 40 minutes.
- Drain the carrots well and place them in a large mixing bowl. Use a potato masher to finely mash the carrots.
- Add the butter/margarine to the carrots and blend well with an electric mixer or a wooden spoon. Add the remaining ingredients to the carrots, mixing until smooth.
- Pour the carrot mixture into a buttered 3-4 quart casserole dish or baking pan.
- Bake at 350 F for about 40 minutes, or until center is set.
This is so delicious!! I just used the ingredients not the measurements and made it my own! My son does not care for carrots (or any veggie) but this one he said "Mom, more please"!! I was so happy! The family LOVES IT!!!!
This was a good dish if you don't want carrots. There is not a hint of carrot to it. Hubby said if I hadn't told him diffent he would have thought it was pumpkin. Now if I am short on pumpkin I will know to substitute carrots.
I made this recipe exactly as described. I think it turned out the way it was supposed to, but I'm afraid it was just too sweet for us. That's probably just a matter of taste, though.