Food & Cooking Recipes Main Dish Recipes Casserole Recipes Puffed Carrot Casserole 3.1 (105) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Total Time: 1 hr 50 mins Servings: 10 This rich and flavorful side-dish recipe comes from Annette Ingerman of Baltimore. Ingredients Vegetable-oil cooking spray 2 pounds carrots (about 15), cut into 1-inch pieces 1 ½ cups flour 1 cup packed brown sugar 4 eggs, lightly beaten ½ pound (2 sticks) butter, melted 2 tablespoons baking powder ⅛ teaspoon baking soda ⅛ teaspoon salt Directions 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. Stir in flour, brown sugar, eggs, butter, baking powder, baking soda, and salt. Pour into prepared dish. Bake for 1 hour. Rate it Print