Carrot Casserole

By Addie

"My mother always makes this at Thanksgiving and sometimes Christmas. It is sweet and thick. I also like it because it is simple to make. It will melt in your mouth and be surprisingly yummy!"

Ingredients

• 2 cups cooked carrots, mashed (frozen or fresh, try to get the sweetest carrots you can)
• 3/4 cup sugar
• 3 tablespoons flour
• 1 teaspoon baking powder
• 3 eggs
• 1/2-1 cup soft butter (I prefer butter)
• 1 dash cinnamon

Preparation

Step 1

Preheat oven to 375 degrees. Mix all ingredients together and put into a two quart casserole dish.

Bake 15 minutes at 375 degrees. Reduce oven to 350 degrees and bake for 45 minutes. Edges will be golden brown.
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REVIEWS:

This has been a wonderful base recipe. Since I've found it I make it at least once a month. My family goes CRAZY! But I do tweak it. I use about 1/2 the amount of sugar, only 1/2c butter, 1tbsp baking powder and like 3 dashes of cinnamon. The results are a very light and fluffy creation. I've made this for several events from a side dish (less sugar) to a dessert (full amount of sugar). It's been a hit even for people like myself who don't like carrots. I have a friend that I always bring this for dinner at her house and she tried to make it on her own one day and followed the recipe and asked me what she did wrong. Hope this helps!

I tried this recipe but because of some of the comments about how sweet it was & because I was making it to give to my toddler, I cut down on the amount of sugar by a lot; I think I used almost 1/8 of a cup. It came out great. My husband thought it tasted a little like pumpkin pie filling. My 1-year-old loved it & ate leftovers of it too. I'd make this again.

We loved this recipe!!! My husband that does not like vegetable that much ate over half himself. I used regular bagged carrot form the grocery store and I cooked them in my pressure cooker with 1/2 cup of water for 5 minutes once it was at pressure in the afternoon so they where ready to mash when I fixed dinner. Really easy and on so good!!!!

This is sooo good--who would think carrots could taste this good? It is almost like a dessert-similar to a carrot cake. I will definitely make this again. Thanks for a keeper.

This was WAY too sweet. My sister and I couldn't eat it, though my Mum liked it mixed with creamed corn. Sorry but I won't be trying this again.

Hell yeah!!!! This was really good. I picked this recipe out at random to add to my Christmas dinner. A shot in the dark, that turned out great. Everyone loved it. I called it a carrot souffle. I used 1 3/4 lb baby carrots, boiled well and then put in food processor til mashed. I did 1/4 cup white sugar, and 1/2 cup brown sugar and used margarin. I added more than a dash of cinnamon, just lightly sprinkled across the top when I put it in the casserole dish. Props to you Sarah on this killer recipe.