Easy Carrot Casserole (Light, Smooth & Slightly Sweet)

Name: Easy Carrot Casserole Recipe
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Ingredients: 1 pound scrubbed carrots (cut in 1/2 to 3/4 inch chunks); 3 tablespoons all-purpose flour; ⅓ cup granulated sugar; 1 teaspoon table or sea salt; 1/2 teaspoon maple (or vanilla extract); 3 large eggs; ¼ cup butter, cut in chunks

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Sneak Preview: This easy carrot casserole blends maple-kissed carrots into a light, soufflé-like side dish inspired by an old family favorite. Simple to make and perfect for holidays or weeknight dinners.

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My younger sister shared this carrot casserole from an old Minnie Pearl Cooks (paid link) cookbook she kept for sentimental reasons. Over time, I lightened it up with less butter and sugar, added a hint of maple, and blended the carrots for an extra-smooth texture. The result is a light, soufflé-like side dish that’s easy to make and always welcome on a holiday table—or with a weeknight roast.

Ingredients and Substitutions

CARROTS: Fresh whole or baby carrots; canned works in a pinch.

FLOUR: 3 tablespoons all-purpose; bleached or unbleached.

SUGAR: Granulated or brown; maple syrup works if you skip the extract.

SALT: Table or sea salt; add ¼ teaspoon more if using kosher.

MAPLE EXTRACT: Use vanilla extract as a substitute.

EGGS: Large eggs.

BUTTER: Unsalted preferred; margarine or dairy-free butter work too.

Step-by-Step: Easy Carrot Casserole Recipe

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

Sliced carrots in Instant Pot before cooking — Steam carrots in an Instant Pot (5 minutes, natural release) or on the stove until tender.

Cooked carrots processing in a food processor — Purée: Add cooked carrots to a food processor or stand mixer; blend until smooth.

adding remaining ingredients to pureed carrots — Add remaining ingredients: Mix in flour, sugar, salt, maple extract, eggs, and butter until smooth.

Bonnie's Carrot Casserole--ready to bake — Bake: Pour mixture into a greased 1-quart oven-safe dish. Bake at 400°F for 15 minutes, then reduce to 325°F and bake 45 minutes more, until set.

Cooked carrot casserole. — Cool slightly: Casserole will puff up, then settle as it cools.

Easy Carrot Casserole Recipe

By Paula Rhodes

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

Cook time: 1 20

Total time: 1 30

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 (or vanilla extract)
3 large (150 g) eggs
¼ cup (57 g) butter, cut in chunks

Instructions

Preheat oven to 400 ˚F (200˚C).
Steam carrots: Steam 1 pound (454 g) scrubbed carrots (cut in 1/2 to 3/4 inch chunks) in an Instant Pot (5 minutes, natural release) or on the stovetop until tender.
Purée: Process carrots in a food processor or mixer until smooth.
Add remaining ingredients: Blend in 3 tablespoons all-purpose flour, ⅓ cup (66 g) granulated sugar, 1 teaspoon table or sea salt, 1/2 teaspoon maple (or vanilla 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.
Bake: 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 more, until set.
Serve immediately.

Notes

Make ahead: Prepare the casserole up to one day in advance. Cover and refrigerate before baking. Bring to room temperature, then bake as directed.

Equipment

Nutrition

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

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FAQ About This Carrot Casserole Recipe

Can I use baby carrots?

Yes, fresh baby carrots work just like whole 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

No Instant Pot?

Steam carrots on the stove until tender or in a microwave until tender.

No food processor?

Use a stand mixer or hand mixer; mash well for a smooth texture.

Can I freeze this casserole?

Yes, freeze before baking. Thaw overnight in the refrigerator and bake as directed.

Final Thoughts

Every time I bake this casserole, I think of my sister’s old Minnie Pearl Cooks cookbook and the recipes we grew up with. This version is lighter and smoother, with that souffle-like texture that makes it feel special without being fussy. Whether it’s part of a holiday spread or served alongside a simple weeknight roast, it’s the kind of dish that brings a little comfort and nostalgia to the table every time.

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.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

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12 Comments

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

Paula says:

at

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

Reply

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!

Paula says:

at

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

Reply

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.

Paula says:

at

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

Reply

THAT LOOKS SOOOOOOOOOOOOO GOOD !

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!!

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!

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

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!

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.

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.