Description
This creamy carrot casserole blends sweet and savory flavors, creating a delightful dish that’s perfect for any gathering.
Ingredients
Scale
- 2 pounds fresh carrots, peeled and chopped
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pecans (optional), chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
- Boil the chopped carrots in water for about 10 minutes until tender but not mushy. Drain and let cool slightly.
- In a large bowl, combine softened butter and brown sugar until smooth. Add eggs one at a time, whisking until fully incorporated. Mix in vanilla extract.
- Gently fold in the cooked carrots until well coated with the mixture. If using pecans, stir them in now.
- Spread the carrot mixture evenly in the greased baking dish. Bake for 30-35 minutes or until golden on top.
- Let the casserole sit for about five minutes before serving. Enjoy warm!
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For added sweetness, consider substituting some brown sugar with honey or maple syrup. Customize by adding spices like nutmeg or incorporating raisins for extra texture. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.