Carrots, spiced sweetly! This recipe is a little heavier than a souffle, but equally as scrumptious and rich!

Paula
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 1 quart casserole dish.

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  • Place carrots and enough water to cover them in a small saucepan. Bring to a boil, and cook until carrots are very tender. Drain. Using a blender or food processor, puree carrots to a smooth consistency.

  • In a medium bowl, mix together the carrots and butter. Beat in the eggs, sugar, milk, salt, cinnamon, nutmeg, and vanilla. Spread mixture into the prepared casserole dish.

  • Bake for 25 to 30 minutes in the preheated oven, or until set.

Nutrition Facts

216 calories; protein 4.2g 8% DV; carbohydrates 39.9g 13% DV; fat 5g 8% DV; cholesterol 99.2mg 33% DV; sodium 285mg 11% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/23/2003
This was soooo good! Myself and my husband are currently on WW and we were looking for a wonderful side dish to make last night and this was perfect. I substituted light marg for regular skim milk used 1/2 cup sugar instead of 1 as others had suggested and used egg whites instead of whole eggs and it was still delicious. Thank you for a wonderful tasty way to use carrots..even my "cooked carrot" hating husband loved this! Read More
(24)

Most helpful critical review

Rating: 3 stars
08/20/2011
only reason this wasn't 5 stars is because the recipe calls for way too much cinnamon. other than that it was good. i would recommend nuts on top also. Read More
(3)
62 Ratings
  • 5 star values: 34
  • 4 star values: 13
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
09/23/2003
This was soooo good! Myself and my husband are currently on WW and we were looking for a wonderful side dish to make last night and this was perfect. I substituted light marg for regular skim milk used 1/2 cup sugar instead of 1 as others had suggested and used egg whites instead of whole eggs and it was still delicious. Thank you for a wonderful tasty way to use carrots..even my "cooked carrot" hating husband loved this! Read More
(24)
Rating: 5 stars
02/09/2003
I loved this! I used 2 cans of carrots instead of fresh and it was SO easy to make. I think the sugar could be cut down a bit depending on your taste and it definitely takes longer than 1/2 hr to cook. Read More
(16)
Rating: 5 stars
09/16/2003
DELICIOUS!!! I can't get my kids to like veggies but they loved this. I did use 1/2 cup of sugar and baked twice as long. This is also going to be served as a dessert. Thanks for the great recipe Paula. Read More
(10)
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Rating: 5 stars
10/18/2002
I use this recipe as a dessert...my boyfriend loves the flavor and I love it because its a healthy low calorie dessert. At the last dinner party I had I poured the mixture into a low fat graham cracker crust before baking and everyone raved about it...the graham crackers compliment the flavor wonderfully. The other great thing about this recipe is that it calls for things that you probably already have so you may not have to do any shopping to make it. Read More
(9)
Rating: 5 stars
10/18/2002
Fantastic! Wow who knew?!?! This is so good. It taste like a sweet potato casserole no better! I reduced the sugar to 1/2 cup versus 1 cup. I think it would have been too sweet with 1 cup. I did sprinkle a litte powdered sugar. on top after baking. I also did not add salt. Excellent way to get kids to eat carrots! Read More
(6)
Rating: 5 stars
04/17/2003
Awesome. My husband and I loved it. Make sure you have a sweet tooth. I think next time I will cut back on the spices and sugar. Great dish. Thanks. I will be making this again. Read More
(4)
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Rating: 5 stars
08/27/2009
I loved this one it is as close to the one I get at a local buffet as you can find! All the kids love it! Read More
(4)
Rating: 5 stars
03/20/2004
If you like pumpkin pie or baked yams you'll love this recipe. I've never even thought of making carrots this way. The only thing I did different than the recipe is that I blended all the ingredients in the blender afer finding out that the carrots didn't have enough moisture alone to blend properly. Read More
(4)
Rating: 4 stars
10/13/2010
This was really good. Used 2 cans of canned baby carrots and just pureed all ingredients together in the blender. Used 1/2 cup of sugar and 1/2 teaspoon of nutmeg otherwise no changes. Did need longer to cook - probably 45-50 minutes. Served with pork chops and made for a nice autumn side dish. Read More
(4)
Rating: 3 stars
08/20/2011
only reason this wasn't 5 stars is because the recipe calls for way too much cinnamon. other than that it was good. i would recommend nuts on top also. Read More
(3)