Puffed Carrot Casserole

Prep Time:
50 mins
Total Time:
1 hr 50 mins

This rich and flavorful side-dish recipe comes from Annette Ingerman of Baltimore.


  • 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

  • teaspoon baking soda

  • 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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