CARROT CASSEROLE
Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese. , Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes.
Nutrition Facts :
CASSEROLE CARROT CAKE
I learned to make this yummy cake in a microwave cooking class more than 15 years ago. I keep cans of cream cheese frosting in the cupboard and usually have the rest of the ingredients on hand. It's nice to invite company for dinner at the last minute and have a great homemade dessert in no time. -Judie Arnold, East Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Gradually beat in oil. Add eggs, one at a time, beating well after each. Stir in the carrots, pineapple and pecans. Transfer to a greased 8-in. round microwave-safe casserole dish. , Microwave, uncovered, at 70% power for 9-11 minutes, or until a moist area about 1-1/2 in. in diameter remains in the center (when touched, cake will cling to your finger while area underneath will be almost dry). , Cool completely on a wire rack. Invert onto a serving plate. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 645 calories, Fat 33g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 492mg sodium, Carbohydrate 86g carbohydrate (68g sugars, Fiber 3g fiber), Protein 5g protein.
THE BEST CARROT CASSEROLE EVER !
Piccadilly Cafeterias, headquartered in Baton Rouge, La first created this recipe. Over the years it has become one of the most sought after recipes! It is an exceptional addition to your holiday table!
Provided by Koechin Chef
Categories Very Low Carbs
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F bring a large pot of lightly salted water to a boil. Add carrots and cook until tender. Drain. Place into a large bowl and mash with the melted butter and dry ingredients. Add the eggs and vanilla and beat with a whisk to blend well.
- pour into a 2-quart sprayed casserole. Sprinkle with powdered sugar.
- Bake 30-35 minutes.
Nutrition Facts : Calories 288.6, Fat 13.7, SaturatedFat 7.9, Cholesterol 109.8, Sodium 232.1, Carbohydrate 38.7, Fiber 3.3, Sugar 30.5, Protein 3.9
CARROT CASSEROLE SUPREME
Make and share this Carrot Casserole Supreme recipe from Food.com.
Provided by Northern_Reflectionz
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter until soft.
- Stir in flour. Remove fromt heat and add milk.
- Cook til thick and add cheese.
- Add spices.
- Pour over carrots in a casserole dish.
- Top with cornflakes and 3 Tbsp butter.
- Bake covered 350F 20-25 minutes.
- Remove cover for last 5 minutes.
Nutrition Facts : Calories 313.5, Fat 24.7, SaturatedFat 15.5, Cholesterol 70.4, Sodium 489, Carbohydrate 19, Fiber 1.1, Sugar 3.2, Protein 5.4
CARROT CAKE FRENCH TOAST
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- For the French toast: Grease a 9-by-13-inch baking dish with butter.
- Tear the bread into chunks and evenly distribute in the baking dish. Sprinkle the carrots and pecans over the bread. Crack the eggs into a large bowl and whisk together with the milk, cream, granulated sugar, brown sugar, vanilla and cinnamon. Pour the mixture into the baking dish. Cover tightly with plastic wrap and store in the fridge until needed (overnight preferably).
- For the topping: Mix the flour, brown sugar, cinnamon and salt in a bowl. Cut in the butter using a pastry cutter until it resembles fine pebbles. Fold in the pecan pieces and store in a resealable plastic bag in the refrigerator until ready to bake.
- For the glaze: Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the powdered sugar, milk and lemon juice and mix until smooth, scraping down the sides as needed. Keep in a small airtight bowl.
- When you're ready to bake, preheat the oven to 350 degrees F.
- Unwrap the baking dish with the French toast mixture, sprinkle with the topping and bake for 45 minutes for a softer, bread pudding-like texture or 1 hour for a firmer, more crisp texture.
- Drizzle over the glaze. Scoop out individual portions and serve with warm pancake syrup.
THE BEST CARROT CAKE
Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
- Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
- Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
- Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
- Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
- To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.
CARROT CASSEROLE
Great side dish for big meals. I make it every holiday and it's always a hit!
Provided by Jane
Categories Side Dish Casseroles
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
- Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
- Toss croutons with 1/3 cup melted butter; scatter over casserole.
- Bake in preheated oven for 20 to 30 minutes, or until heated through.
Nutrition Facts : Calories 331 calories, Carbohydrate 23.1 g, Cholesterol 60.7 mg, Fat 24.6 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 13.6 g, Sodium 909.3 mg, Sugar 7 g
SHEET PAN CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE
This soft Sheet Pan Carrot Cake makes enough to feed a crowd! This recipe uses a secret ingredient instead of shredded carrots. Topped with a fluffy cream cheese frosting, this dessert will leave everyone wanting the recipe.
Provided by Camille Beckstrand
Categories Dessert
Time 50m
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- In a large bowl, beat eggs and oil for 2 minutes.
- In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add in baby food; mix well.
- Transfer to a greased 15x10x1 inch baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- While the cake cools, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy (I love using an electric hand mixer, but you can also do it by hand).
- Mix in milk and vanilla. Gradually beat in powdered sugar until it reaches the desired consistency (I like to make mine light and fluffy so that it's easier to spread).
- Gently spread the frosting on the cake using a spatula.
- Cut into squares and serve.
Nutrition Facts : Calories 238 kcal, Carbohydrate 32 g, Protein 2 g, Fat 12 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 25 mg, Sodium 111 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
CHEF JOHN'S CARROT CAKE
I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
- Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
- Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
- Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
- Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.
Nutrition Facts : Calories 728.2 calories, Carbohydrate 87.8 g, Cholesterol 102.9 mg, Fat 41.1 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 25.8 g, Sodium 473.3 mg, Sugar 68.2 g
More about "casserole carrot cake recipes"
10 BEST BAKED CARROT CASSEROLE RECIPES | YUMMLY
From yummly.com
DEEP DISH CARROT CAKE - FETTY'S FOOD BLOG
From fettysfoodblog.com
EASY CARROT CAKE {WITH CREAM CHEESE ... - MAMA LOVES FOOD
From mamalovesfood.com
A SWEET MASHED CARROT CASSEROLE RECIPE WITH A SOUFFLé-LIKE ...
From saladinajar.com
BEST CARROT CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
THE BEST CARROT CAKE RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
30 OF THE BEST CARROT CAKE DESSERTS - KITCHEN FUN WITH MY ...
From kitchenfunwithmy3sons.com
MY FAVORITE CARROT CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY CARROT CAKE RECIPE - BAKING MISCHIEF
From bakingmischief.com
FAVORITE CARROT CAKE RECIPE - COOKIE AND KATE
From cookieandkate.com
CARROT CAKE BAKED FRENCH TOAST - VINTAGE MOUNTAIN
From oneacrevintagehome.com
7 BEST MOIST CARROT CAKE RECIPES IN THE WORLD
From foodhow.com
CARROT CAKE - I HEART RECIPES
From iheartrecipes.com
CARROT CAKE (THE BEST) - RICARDO
From ricardocuisine.com
CARROT CAKE - CABOT CREAMERY
From cabotcheese.coop
OLD FASHIONED CARROT CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
CLASSIC CARROT CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
BABY FOOD CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE
From thespruceeats.com
BEST CARROT CAKE RECIPE - COOKING CLASSY
From cookingclassy.com
CARROT CAKE OATMEAL BAKE - PLANTSTRONG
From plantstrong.com
EASY CARROT SHEET CAKE (W/CREAM ... - DINNER, THEN DESSERT
From dinnerthendessert.com
BEST CARROT CAKE RECIPE EVER - MEL'S KITCHEN CAFE
From melskitchencafe.com
PAULA DEEN CARROT CAKE (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
THE BEST CARROT CAKE RECIPE EVER - LAUREN'S LATEST
From laurenslatest.com
CLASSIC CARROT CAKE WITH CREAM CHEESE ... - ONCE UPON A CHEF
From onceuponachef.com
THE ULTIMATE CARROT CAKE RECIPE | I HEART RECIPES
From iheartrecipes.com
CARROT CAKE OVERNIGHT FRENCH TOAST CASSEROLE - FOOD ...
From foodmeanderings.com
CARROT CAKE - CLASSIC VERSION WITH CREAM CHEESE ICING ...
From stacylynharris.com
15 CARROT CAKE FROSTING ALTERNATIVES (WITHOUT CREAM CHEESE)
From foodhow.com
OLD FASHIONED CARROT CAKE - THE DARING GOURMET
From daringgourmet.com
CARROT CAKE WITH CREAM CHEESE FROSTING- AMANDA'S COOKIN'
From amandascookin.com
CARROT CASSEROLE | WITH STOVETOP STUFFING - FOOD MEANDERINGS
From foodmeanderings.com
THE ULTIMATE CARROT CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
From inspiredtaste.net
THE BEST CARROT CAKE (MADE WITH BABY FOOD) - PLAIN CHICKEN
From plainchicken.com
IFOOD.TV
From ifood.tv
EASY CARROT CAKE RECIPE WITH CREAM CHEESE FROSTING - LIL' LUNA
From lilluna.com
BAKED CARROT CASSEROLE - A FAMILY FEAST®
From afamilyfeast.com
CARROT CAKE OATMEAL BREAKFAST BAKE - HEALTHY WHOLE FOOD ...
From monkeyandmekitchenadventures.com
TO DIE FOR CARROT CAKE - MY NANA'S FOOLPROOF RECIPE!
From momontimeout.com
You'll also love