I-Can't-Believe-It's-Carrots Casserole!

"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."
 
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Ready In:
1hr 20mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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!!!!
     
  2. 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.
     
  3. 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.
     
  4. We really did not care for this dish. It may have been my fault by not whipping the butter and carrots before like the directions did say to do. I just overlooked it. It is very sweet though.
     
  5. This is indeed very dessert-like. I only made half the recipe with steamed baby carrots and cut the sugar back to 1/2 cup. I think I will use even less sugar next time. I threw everything into my food processor and it was a snap to make. The combination of spices really does create a party in your mouth :-). All you carrot haters out there have got to try this!
     
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RECIPE SUBMITTED BY

I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
 
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