Easy Carrot Casserole Recipe for Your Next Celebration Meal
Sneak Preview: This Easy Carrot Casserole recipe contains maple-flavored mashed carrots baked into a light and smooth side dish with a soufflé-like texture. No unusual ingredients.
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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 and 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.
Four Reasons Why This Recipe Should Be on Your Next Celebration Menu
- Serve this at Thanksgiving, Christmas, or Easter as an alternative to sweet potato casserole or because it’s so tasty.
- Carrot recipes are handy because carrots stay fresh much longer in the refrigerator than most vegetables. Pull this out when it has been a while since you’ve been to the grocery store.
- No unusual ingredients to send you to the store at the last minute.
- The texture will remind you of a souffle–light and airy.
How I Made This Carrot Recipe Healthier
This recipe is adapted from a cookbook called “Minnie Pearl Cooks.”(paid link) There is no cream, cheese, roux, or bread crumbs. However, we’re
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. I hope you like it.
- Reduced the butter and sugar by at least half
- Added salt
- Substituted maple extract for cinnamon
- I used an Instant Pot to cook the carrots and intensify their flavor
- Used a food processor(paid link) to mash carrots and blend in the remaining ingredients for a better texture
Ingredients and substitutions
- Carrots: Use whole fresh carrots or baby carrots. In a pinch, canned carrots are adequate.
- Flour: You only need three tablespoons or a little less than ¼ cup flour. Bleached or unbleached all-purpose flour–doesn’t matter. Sometimes, I use Bob’s Redmill Paleo flour to make this recipe grain-free.
- Sugar: Granulated sugar is my first choice, but brown sugar is an option. Substitute maple syrup if you like, and skip the maple extract.
- Salt: Use table salt or sea salt. If you want to use Kosher salt, you might want to add ¼ teaspoon more.
- Maple Extract: If you prefer, substitute vanilla extract.
- Eggs: The recipe was tested with large eggs.
- Butter: Substitutes include margarine or dairy-free butter. It is not necessary to melt the butter.
How To Make This Carrot Casserole Recipe
See the FAQs and notes in the recipe if you don’t have an Instant Pot or food processor.
FAQ About This Carrot Casserole Recipe
Yes. When you find baby carrots on sale, buy an extra bag to make this recipe. You won’t need to chop the carrots.
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
Cook the carrots on top of the stove in a medium saucepan over medium heat or in a microwave oven until tender. 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.
Use a potato masher or large fork. The texture may not be as smooth, and the casserole may not rise as high, but it will still taste good.
Parting Thoughts: If you love carrots and especially if you keep baby carrots on hand, try my Smoked Carrots the Easy Way with Smoked Paprika. They aren’t really smoked, but they taste like it. Other recipes with carrots include this Ham Stew with Beef and Bacon (my favorite soup in the world), Easy Pot Roast, and Deviled Swiss Chuck Steak.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Easy Carrot Casserole Recipe
Video
Ingredients
- 1 pound (454 g) scrubbed carrots cut in 1/2 to 3/4 inch chunks
- 3 tablespoons all-purpose flour
- ⅓ cup (66 g) granulated sugar
- 1 teaspoon table or sea salt
- 1/2 teaspoon maple extract can sub vanilla extract
- 3 large (150 g) eggs
- ¼ cup (57 g) butter, cut in chunks
Instructions
- Preheat oven to 400 ˚F (200˚C).
- Add 1 cup of water to an Instant Pot, then place a stainless steel foldable vegetable steamer into the pot.
- Place 1 pound (454 g) scrubbed 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 3 tablespoons all-purpose flour, ⅓ cup (66 g) granulated sugar, 1 teaspoon table or sea salt, 1/2 teaspoon maple extract, 3 large (150 g) eggs, and ¼ cup (57 g) butter, cut in chunks, 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 (200˚C) for 15 minutes. Reduce heat to 350˚F (180C) and continue baking for 45 minutes or until the casserole is set and beginning to brown on top.
Notes
- Add 1 cup water to a medium pot and then the sliced carrots.
- Cook until carrots are fork-tender. Cover to be sure the pot doesn’t boil dry.
- Proceed to step 2 above.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.