Prep 25 mins
Cook 30 mins
This is a delicious easy side to serve at a Thanksgiving or Christmas dinner, it may be doubled if desired and may be made well in advance and refrigerated until ready to bake -- the first time I made this I used 3/4 cup sugar, that was too sweet for our tastes, start with 1/2 cup and add in more until desired sweetness is achieved, white sugar may be used in place of brown but I find that brown is better, Splenda may also be used if desired :)
- 2 lbs carrots, peeled and chopped
- 1⁄2 cup melted butter
- 1 1⁄2 teaspoons vanilla
- 1⁄2 cup brown sugar (adjust the amount of sugar to suit taste)
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1⁄2-1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 pinch salt
- 2 large eggs, beaten
- 2 teaspoons confectioners' sugar (or to taste)
- Set oven to 350°F.
- Butter a 2-quart casserole dish.
- Cook the carrots in boiling water until tender (about 12-15 minutes) drain very well then transfer to a bowl or you may steam the carrots until tender.
- Mash the carrots very well using a fork.
- Add in all remaining ingredients except the confectioners sugar (start with 1/2 cup brown sugar adding in more until desired sweetness is achieved) mix well to combine.
- Transfer to casserole dish.
- Sprinkle with confectioners' sugar.
- Bake uncovered for about 30 minutes.
I halved the recipe no problem...it's very forgiving. I ended up blending the whole thing in the blender (although probably should have used the stick blender instead) and it had a fabulous creamy consistency. It was like eating pie! My not picky kid liked it....my picky one had to be talked into it but decided that it wasn't too horrible.
KITZ! Coli chose this for her 9th birthday dinner. I used about 1/3c splenda brown sugar mix. It was soooooooo delicious!!!! NO leftovers! Thanks, hunny!!
Made this for company and everyone loved it! Perfect accompaniment for enchiladas. I think next time I will cut the sugar even more. Thanks Kittencal!