Carrot Bake

5 ( 1 )
Carrot Bake
Prep Time
30 mins
Cook Time
45 mins
Yield
6-8 servings
Recipe by: Eggland's Best

Decadent and delicious casserole! A change from the standard sweet potatoes, try this carrot casserole. Even your littlest trick-or-treaters will love it.

Ingredients

  • Vegetable Spray
  • 1/4 teaspoon Salt
  • 2 Large bunches of fresh Carrots cut into small rounds
  • 1 teaspoon Cinnamon
  • 2 tablespoons Light Brown Sugar
  • 1 stick of Butter
  • 2 (10 oz.) jars Peach All Fruit, spreadable fruit
  • 2 Large Eggland's Best eggs, beaten
  • 1/4 cup Light Whipping Cream
  • 1 1/2 cups Miniature Marshmallows

Nutrition

Serving Size
1 Serving
Calories
295
Fat
15g
  Saturated Fat
10g
Cholesterol
83mg
Sodium
237mg
Carbohydrates
40g
Dietary Fiber
3g
Protein
3g
Preparation

Preheat oven to 400 degrees.

Spray 2-quart round glass baking dish with vegetable spray.

In a medium saucepan, bring 4 cups of water to a boil.  Add salt and carrots and cook until tender (about 25 min).  Remove from stove and drain.

Mash carrots with a fork until smooth (or puree in a food processor).

In a large bowl, combine carrots, cinnamon, sugar and butter.  Mix until blended.

Add fruit, eggs and whipping cream.  Beat until mixture is smooth.

Pour into baking dish; bake 45 minutes or until set.

Top with mini marshmallows and bake for a few more minutes or until marshmallows start to melt and begin to brown.

Depending on the thickness of the carrots, they may need a little more time to boil to become soft.

Filed Under: Main Course, Side Dish, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Comments
  • Comment
    by Patricia Dauenheimer
    5

    When cooking beets,carrots or most root veg.
    Use a sprinkle of sugar instead of salt.

    Taste yummy.

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