I am the third generation in my family to have this recipe. It boasts of cheesy, carroty, savory goodness! A must-have side dish at all of my family's turkey dinner celebrations! Although I'm sure it would pair nicely with a roast or a chicken as well.

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Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
additional:
30 mins
total:
2 hrs 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until very tender, about 15 minutes. Drain water, remove steamer basket, and return carrots to pan; mash with an electric mixer until smooth.

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  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup ring mold or Bundt® pan; sprinkle mold with 5 tablespoons corn flake crumbs.

  • Crack the eggs into a large bowl and beat at high speed until light yellow, about 1 minute. Stir in the cooked carrots, milk, Cheddar cheese, butter, onion, salt, pepper, cayenne pepper, nutmeg, and the remaining 1 1/2 cup corn flake crumbs; mix well. Spoon into prepared mold.

  • Bake in preheated oven until puffed and lightly browned, abut 1 hour. Remove from oven; let stand 30 minutes before inverting onto serving platter.

Nutrition Facts

338 calories; protein 13.6g 27% DV; carbohydrates 26.3g 9% DV; fat 20.6g 32% DV; cholesterol 146.3mg 49% DV; sodium 655.7mg 26% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/28/2009
I made this dish to go along with a turkey dinner we had tonight. I mixed it up last night (except the corn flakes...I added those in right before I baked it) to save time today. I followed the recipe exactly except I was cooking for only 4 people so I halved the recipe and put it in an 11x7 casserole dish instead of a ring mold. Everyone loved it! It was very tasty and a nice change from the same ole same ole. The only thing I would recommend is to run the carrots through a food processor instead of a mixer. Much easier and quicker that way. Otherwise it was very easy. Thanks for sharing this recipe! I'll be making it again for Thanksgiving. Read More
(9)

Most helpful critical review

Rating: 3 stars
10/06/2009
Humm not sure? Just ok. Read More
(2)
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/28/2009
I made this dish to go along with a turkey dinner we had tonight. I mixed it up last night (except the corn flakes...I added those in right before I baked it) to save time today. I followed the recipe exactly except I was cooking for only 4 people so I halved the recipe and put it in an 11x7 casserole dish instead of a ring mold. Everyone loved it! It was very tasty and a nice change from the same ole same ole. The only thing I would recommend is to run the carrots through a food processor instead of a mixer. Much easier and quicker that way. Otherwise it was very easy. Thanks for sharing this recipe! I'll be making it again for Thanksgiving. Read More
(9)
Rating: 5 stars
11/30/2009
Wow - this was a great recipe! I tried this with the small bundt cake pan and while it did not come out as smooth as I would have liked it tasted great. Need to make sure you really grease the pan in order to come out cleanly. Read More
(5)
Rating: 3 stars
10/06/2009
Humm not sure? Just ok. Read More
(2)
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Rating: 5 stars
12/28/2010
So delicious!! Read More
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