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.
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
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 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
More vegetable sides:
- How To Make Non-Soggy Mashed Cauliflower and Enjoy it More
- Broccoli-Rice Casserole (No Canned Soup)
- Pork and Hominy Stew–An Instant Pot Recipe
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
- 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
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. Alternatively, add 1 cup water to a large pot and then the steamer.
- Place carrots in steamer. If using the Instant Pot, set to High Pressure for 5 minutes. Allow to release pressure naturally. If using a pot on the stove, cook until carrots are tender. Cover to be sure the pot doesn't boil down dry.
- 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 degrees F for 15 minutes. Reduce heat to 350 degrees F. and continue baking for 45 minutes or until casserole is set and beginning to brown on top.
- Cuisinart DLC-10SY Pro Classic 7-Cup Food Processor, White
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
- TOPOKO Vegetable Steamer Basket, Fits Instant Pot Pressure Cooker 5/6 QT and 8 QT, 18/8 Stainless Steel, Folding Steamer Insert For Veggie Fish Seafood Cooking, Expandable to Fit Various Size Pot
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Nutrition Information:Yield: 6 servings Serving Size: 1
Amount Per Serving:Calories: 267 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 114mg Sodium: 497mg Carbohydrates: 37g Fiber: 3g Sugar: 14g Protein: 6g