Skip to Content

A Sweet Mashed Carrot Casserole Recipe with a Soufflé-Like Texture

As an Amazon Associate, I earn from qualifying purchases.

Preview: This sensational Sweet Mashed Carrot Casserole contains maple-syrup-flavored mashed carrots baked into a light and smooth side dish with a soufflé-like texture.

How do you decide if you want to keep a cookbook? I guess you could ask if it “sparks joy.” My younger sister got this recipe for a carrot casserole from an old cookbook that she kept for sentimental reasons.

This updated version will puff up in the oven, then deflate as it cools like a pumpkin pie or soufflé. The texture is light and smooth. The flavor is slightly sweet with maple syrup overtones, but not so sweet that it feels like a dessert.

Sweet Mashed Carrot Casserole in a serving dish

Recipe inspiration:

Bonnie tells me she got this recipe from a cookbook called “Minnie Pearl Cooks.” (paid link) It was given to her by her mother-in-law who got it at a garage sale. We’re talking good ole’ southern cooking here with plenty of butter and sugar.

How I made this Sweet Mashed Carrot Casserole healthier?

I thought the original idea for this recipe was good but the execution was not quite my style. So here’s how I adjusted a few of the ingredients and methods. Hope you like it.

  • Reduced the butter and sugar by at least half.
  • Added salt.
  • Substituted maple extract for cinnamon. 
  • Used an Instant Pot to cook the carrots and intensify their flavor.
  • Used a food processor to mash carrots and blend in remaining ingredients for much better texture.
Bonnie's Carrot Casserole in serving dish after baked

How can I make this recipe without an Instant Pot?

Cook the carrots on top of the stove or in a microwave oven. See the notes in the recipe for directions for using the stove.

Check out this site from Grimway Farms for microwave instructions to cook baby carrots.

How can I keep baby carrots fresh longer?

I learned a tip from the Grimmway Farms site about the best way to prolong the freshness of baby carrots.

To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
Grimmway Farms

When you find baby carrots on sale, buy an extra bag to make this recipe. You won’t need to chop the carrots.

How to make Carrot Casserole:

Instant Pot with metal colander inside
Put vegetable steamer in the bottom of your Instant Pot along with a cup of water.
Sliced carrots on a cutting board
Sliced carrots in Instant Pot before cooking
Place carrots in Instant Pot. Seal and cook on HIGH for 5 minutes. Allow pressure to release naturally.
Cooked carrots processing in a food processor
When finished cooking, place carrots in a food processor and process until smooth.
adding remaining ingredients to pureed carrots
Add remaining ingredients and purée until smooth.
Bonnie's Carrot Casserole--ready to bake
Pour into greased 1-quart casserole dish. Bake at 400 degrees F for 15 minutes. Reduce heat to 325 degrees F for an additional 45 minutes or until casserole is set.

More posts for veggie-lovers:

Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments required.

Hope to see you again soon!
Paula

p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.

Yield: 6 servings

Sweet Mashed Carrot Casserole Recipe

Bonnie's Carrot Casserole

Puréed carrots get a company-best treatment with a little butter, sugar and maple flavoring. You'll love the soufflé-like texture. An Instant Pot and food processor make assembly quick and easy but neither are essential.

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1 pound scrubbed carrots, cut in 1/2 to 3/4 inch chunks
  • 3 tablespoons flour (I use Bob’s Redmill Paleo flour making this recipe grain-free)
  • 1/3 cup sugar (I use Swerve)
  • 1 teaspoon salt
  • 1/2 teaspoon maple extract (can sub vanilla extract)
  • 3 eggs
  • 1/4 cup butter cut in chunks

Instructions

Preheat oven to 400 degrees F.

  1. Add 1 cup of water to an Instant Pot, then place a stainless steel foldable vegetable steamer into the pot.
  2. Place carrots in the steamer. Set the Instant Pot to High Pressure for 5 minutes. Allow pressure to release naturally.
  3. Place cooked carrots in a food processor and process until smooth. Add remaining ingredients and mix until smooth. Alternatively, use a stand mixer or immersion blender for this step.
  4. Pour into a medium oven-safe buttered casserole dish. Bake at 400˚ F for 15 minutes. Reduce heat to 350˚ F. and continue baking for 45 minutes or until casserole is set and beginning to brown on top.

Notes

Directions for cooking without an Instant Pot:

  1. Add 1 cup water to a large pot and then the sliced carrots.
  2. Cook until carrots are tender. Cover to be sure the pot doesn't boil dry.
  3. Proceed to step 2 above.

Nutrition Information:

Yield:

6 servings

Serving Size:

1

Amount Per Serving: Calories: 267Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 114mgSodium: 497mgCarbohydrates: 37gFiber: 3gSugar: 14gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Spicy Dark Chocolate-Pecan Bark --in serving dish
How To Make Spicy Chocolate Bark with Pecans
← Read Last Post
Leftover Steak Soup--in a bowl
Leftover Steak Soup With a Stroganoff Twist
Read Next Post →
Skip to Recipe