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

  1. Serve this at Thanksgiving, Christmas, or Easter as an alternative to sweet potato casserole or because it’s so tasty.
  2. 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.
  3. No unusual ingredients to send you to the store at the last minute.
  4. 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 talking good ol’ southern cooking here with plenty of butter and sugar.

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.

Instant Pot with metal colander insidePin
Put a vegetable steamer and a cup of water in the bottom of your Instant Pot.
peeled and thickly sliced raw carrotsPin
Slice carrots.
Sliced carrots in Instant Pot before cookingPin
Place carrots in an Instant Pot. Seal and cook on HIGH for 5 minutes. Allow pressure to release naturally.
Cooked carrots processing in a food processorPin
When finished cooking, place carrots in a food processor or stand mixer and process until smooth.
adding remaining ingredients to pureed carrotsPin
Add remaining ingredients and purée until the entire mixture is smooth.
Bonnie's Carrot Casserole--ready to bakePin
Pour into a prepared baking dish (greased 1-quart oven-safe small bowl). Bake at 400 degrees F for 15 minutes. Reduce heat to 325˚F (170˚C) for an additional 45 minutes or until the casserole is set.
Cooked carrot casserole.Pin
The casserole will puff up in the oven, then fall as it cools, similar to a souffle. Store leftovers in the fridge.

FAQ About This Carrot Casserole Recipe

Can I use baby carrots instead?

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

How can I make this recipe without an Instant Pot?

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.

How can I process the carrots without a food processor or mixer?

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.

Yield: 6 servings

Easy Carrot Casserole Recipe

Puréed carrots get the company-best treatment with a little butter, sugar, and maple flavoring. You’ll love the soufflé-like texture. An Instant Pot and a food processor make assembly quick and easy, but neither is essential. Make it gluten-free by using gluten-free flour.
4 from 9 votes
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Video

Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 30 minutes

Ingredients
 

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

Directions for cooking without an Instant Pot:
  1. Add 1 cup water to a medium pot and then the sliced carrots.
  2. Cook until carrots are fork-tender. Cover to be sure the pot doesn’t boil dry.
  3. Proceed to step 2 above.

Nutrition

Serving: 1 | Calories: 187kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 539mg | Potassium: 279mg | Fiber: 2g | Sugar: 15g | Vitamin A: 12985IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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4.45 from 9 votes (9 ratings without comment)

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12 Comments

  1. Hi I need to double this recipe for 8 people would I double everything in it? Thank you.

    1. I haven’t tried it myself, but I would guess that you can by doubling the amounts as you suggest.

  2. 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.

  3. 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.

  4. COZY KITCHEN BY THE SEA says:

    THAT LOOKS SOOOOOOOOOOOOO GOOD !

  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. 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!

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

  8. 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!

  9. 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.