Name: Bonnie's Carrot Casserole
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
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

Bonnie’s Carrot Casserole contains puréed cooked carrots seasoned with sugar, butter and maple extract. Bonnie often serves this soufflé-like vegetable side dish at holiday meals.

Bonnie's Carrot Casserole --Carrot Casserole in a serving dish

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Do you keep old cookbooks?

How do you decide if you will keep a particular cookbook? I guess you could ask if it “sparks joy.” I find myself looking at old cookbooks less and less with the internet so easy to use.

At any rate, I’m glad my younger sister keeps them. Once in a while, she comes up with a good “old” recipe. Here’s an updated version of her Carrot Casserole.

Bonnie tells me she got this recipe from a cookbook called “Minnie Pearl Cooks.” 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.

Bonnie’s Carrot Casserole Gets a Makeover

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

Bonnie’s Carrot Casserole will puff up in the oven, then deflate as it cools. That’s normal. The texture is smooth and somewhat airy like a soufflé. Moreover, the flavor is slightly sweet–but not too much–with maple syrup overtones. It no longer feels like a dessert to my tastes.

How to Make Bonnie’s 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 — Slice peeled or scrubbed carrots into 1/2-inch pieces.

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.

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If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula