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

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Sneak 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

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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 ol’ 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

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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:

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

Bonnie's Carrot Casserole

Sweet Mashed Carrot Casserole Recipe

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. Make it gluten-free by using gluten-free flour.
4 from 5 votes
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Vegetables and Side Dishes
Servings 6 servings

Ingredients

  • 1 pound scrubbed carrots - cut in 1/2 to 3/4 inch chunks
  • 3 tablespoons flour - I use Bob’s Redmill Paleo flour to make this recipe grain-free
  • cup sugar - I use Swerve
  • 1 teaspoon salt
  • 1/2 teaspoon maple extract - can sub vanilla extract
  • 3 eggs
  • ¼ cup butter cut in chunks

Instructions
 

  • Preheat oven to 400 degrees F.
  • Add 1 cup of water to an Instant Pot, then place a stainless steel foldable vegetable steamer into the pot.
  • Place carrots in the steamer. Set the Instant Pot to High Pressure for 5 minutes. Allow pressure to release naturally.
  • 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.
  • 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.

Video

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

Nutrition Facts
Sweet Mashed Carrot Casserole Recipe
Serving Size
 
1
Amount per Serving
Calories
 
187
Calories from Fat 90
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Cholesterol
 
102
mg
34
%
Sodium
 
539
mg
23
%
Carbohydrates
 
21
g
7
%
Fiber
 
2
g
8
%
Sugar
 
15
g
17
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Vegetables and Side Dishes
Cuisine: American
Keywords: carrotrecipescarrotsoufflévegetable sidedishes
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11 Comments

  1. I am with you Paula on the fat, calories, and sugar. I love carrots and this reminds me some of sweet potato casserole. Would have to make adjustments. Love the munching on the baby carrots as well.

  2. I’m thinking all that butter and sugar would make those carrots delicious! LOL I can’t wait to try it (along with adding a little brown sugar and pecans on top – why not just go completely overboard?!?!?!?!?).

    Thanks for sharing – I love the nostalgic recipes!

  3. Good idea. Love little carrots. Will have to try that trick.

  4. Alisa@Foodista says:

    This sounds delicious! I can’t wait to try this out!I found you through the foodieblogroll and I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!

  5. In answer to your question – when I have time I love making my own pasta. And,no, I don’t have a machine – all by hand. That is why the noodles are sooooooo irregular. Fun! Try it!!

  6. COZY KITCHEN BY THE SEA says:

    THAT LOOKS SOOOOOOOOOOOOO GOOD !

  7. Paula

    I thought you might want to give this skinny recipe a try. Super yummy without all the sugar & butter!

    Orange Ginger Sweet Potatoes

    2 large sweet potatoes, scrubbed, baked until soft, cooled and peeled
    1 tablespoon orange zest
    2 teaspoons finely minced fresh ginger root (I use the stuff in a jar)
    2 egg yolks
    salt and ground black pepper to taste
    1/4 cup orange juice, or to taste
    1 Tbs butter
    1 Tbs brown sugar
    1/3 cup chopped pecans (optional)

    Bake, cool and peel your sweet potatoes (you can also microwave or boil them if you like) Mash them together with all of the ingredients. Pour the mixture into a greased baking dish (top with pecans if you like) and bake at 450 for about 30 minutes.

    1. Thanks Connie, I’ve already got all the ingredients so I’m going to try it tomorrow night for dinner. Sounds fantastic.

  8. Thanks for posting this recipe. I remember having carrot souffle years ago and could never find a good recipe. I will be trying this one very soon!

    1. Sounds good, Robin. Let me know what you think.