Jeff's Carrots

Rating: 3.8 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is a recipe I tried at a friend's Easter dinner. It was so good, everyone wanted to know how to make it. It originated from Jeff, so we all call it 'Jeff's Carrots' now. Try a different amount of sugar if you like things more or less sweet. Enjoy!

By e-niunia

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Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.

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  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 10 to 15 minutes. Place carrots to a large bowl and mash. Stir melted butter, eggs, sugar, vanilla extract, allspice, nutmeg, ginger, salt, and black pepper into carrots. Transfer carrots into prepared casserole dish.

  • Bake in the preheated oven until set, about 40 minutes.

Nutrition Facts

Per Serving:
273 calories; protein 5.9g; carbohydrates 28.5g; fat 15.7g; cholesterol 170mg; sodium 212.9mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

ilkaisha
Rating: 4 stars
03/01/2013
My family is filled with reluctant carrot eaters. This is pretty good, however, I think the content of eggs is awfully high. I used one for half of this recipe, and there were parts that had the consistency of an omelet. I would say you can probably get away with one egg for the entire recipe. I didn't have vanilla (apparently I have been baking up a storm), but this dish was good without it. Read More
Helpful
(7)

Most helpful critical review

Corner13
Rating: 1 stars
12/17/2014
I wouldn't make these again super sweet and did not let the carrots great flavor through at all. My family wouldn't touch it. I was sorry to have wasted my good organic carrots so I made it into muffins. Read More
Helpful
(2)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
ilkaisha
Rating: 4 stars
03/01/2013
My family is filled with reluctant carrot eaters. This is pretty good, however, I think the content of eggs is awfully high. I used one for half of this recipe, and there were parts that had the consistency of an omelet. I would say you can probably get away with one egg for the entire recipe. I didn't have vanilla (apparently I have been baking up a storm), but this dish was good without it. Read More
Helpful
(7)
shannon
Rating: 5 stars
04/21/2014
I liked this so much. A great way to use a whole bag of carrots. It tasted like dessert. I took the other reviewer's advice and only used 1 egg and that worked out really well (thanks). I also used coconut oil and 1/2 butter and a little less sugar. I'd say 1/4 cup would work just fine. I didn't have vanilla either but it still tasted great. I'll definitely make this again soon. Read More
Helpful
(5)
Corner13
Rating: 1 stars
12/17/2014
I wouldn't make these again super sweet and did not let the carrots great flavor through at all. My family wouldn't touch it. I was sorry to have wasted my good organic carrots so I made it into muffins. Read More
Helpful
(2)
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Kevin Popp
Rating: 5 stars
11/13/2018
I made this for last years thanksgiving the family has requested that I make it again. Read More
Joy
Rating: 4 stars
09/11/2020
Really enjoyed this. I would use a little less butter and only two eggs. Read More
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