Company's Coming Carrot Puff Bake

Company's Coming Carrot Puff Bake created by WiGal

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
Serves:
Units:

ingredients

directions

  • Set oven to 350 degrees.
  • Butter a 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.
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RECIPE MADE WITH LOVE BY

"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 :)"

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  1. 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.
  2. WiGal
    Company's Coming Carrot Puff Bake Created by WiGal
  3. 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!
  4. 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!
  5. 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!
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