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Puffed Carrot Casserole

This recipe comes from Annette Ingerman of Baltimore.

  • Prep:
  • Total Time:
  • Servings: 10
Puffed Carrot Casserole

Source: Everyday Food, January/February 2003


  • Vegetable-oil cooking spray
  • 2 pounds carrots (about 15), cut into 1-inch pieces
  • 1 1/2 cups flour
  • 1 cup packed brown sugar
  • 4 eggs, lightly beaten
  • 1/2 pound (2 sticks) butter, melted
  • 2 tablespoons baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt


  1. Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray. Put carrots in a saucepan, and cover with water by 2 inches. Bring to a boil; reduce heat; simmer until tender, 35 minutes. Drain; mash carrots with a potato masher.

  2. Stir in flour, brown sugar, eggs, butter, baking powder, baking soda, and salt. Pour into prepared dish. Bake for 1 hour.

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