Carrot Casserole
I had this recently at a pot-luck, and many people asked for the recipe. It's similar to (but surely does not top) Gwen's mom's carrot casserole. Most people thought it was made with sweet potatoes instead of carrots. It seems like a simple side dish that is quick to throw together. When I make it I might try to cut back on the butter just a bit, and maybe add some cinnamon.
Carrot mixture:
1 lb. carrots
2 eggs
1/2 c. sugar
3 Tbsp. flour
1 tsp vanilla
1/2 c. melted butter
1/2 tsp. baking powder
Topping:
1/2 c. pecans, chopped
3 Tbsp. brown sugar
2 Tbsp. butter, softened
Cook carrots until tender. Drain. Puree carrots in a food processor or blender. Stir in eggs, sugar, flour, vanilla, butter and baking powder. Pour into a buttered casserole dish. Bake for 40 minutes at 350 degrees. Meanwhile, mix topping ingredients together in a small bowl. Take the casserole out and sprinkle the topping over it. Put back in the oven and cook for another 15 minutes.
Carrot mixture:
1 lb. carrots
2 eggs
1/2 c. sugar
3 Tbsp. flour
1 tsp vanilla
1/2 c. melted butter
1/2 tsp. baking powder
Topping:
1/2 c. pecans, chopped
3 Tbsp. brown sugar
2 Tbsp. butter, softened
Cook carrots until tender. Drain. Puree carrots in a food processor or blender. Stir in eggs, sugar, flour, vanilla, butter and baking powder. Pour into a buttered casserole dish. Bake for 40 minutes at 350 degrees. Meanwhile, mix topping ingredients together in a small bowl. Take the casserole out and sprinkle the topping over it. Put back in the oven and cook for another 15 minutes.
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