I tried this recipe at a friend’s Easter meal. Everyone wanted to know how to make it since it was so delicious. We now refer to it as “Jeff’s Carrots” because Jeff is the one who invented it. If you prefer items to be more or less sweet, try using a different amount of sugar. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 1 pound carrots, sliced
- ¼ cup butter, melted
- 3 eggs, beaten
- ⅓ cup white sugar
- 1 teaspoon vanilla extract
- 1 pinch ground allspice, or to taste
- 1 pinch ground nutmeg, or to taste
- 1 pinch ground ginger, or to taste
- salt and ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 10 to 15 minutes. Place carrots to a large bowl and mash. Stir melted butter, eggs, sugar, vanilla extract, allspice, nutmeg, ginger, salt, and black pepper into carrots. Transfer carrots into prepared casserole dish.
- Bake in the preheated oven until set, about 40 minutes.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 213 mg |
| Sugars | 23 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Thanks! we love this recipe. I make whenever carrots go on sale and I get a whole lot of them. I usually use stevia or monk fruit. Also, depending on if my grandson is here I may leave out the ginger and pepper. Some times I am out of allspice and have had to get creative with other spices to make up for it. Amazing every time:)
The carrots were delicious! I followed the recipe in amount of ingredients, but not the method. I knew steaming the carrots wouldn’t work for me, so I boiled them in about an inch of water. I strained them and tried to mash the, but they were still too firm, so I put all the ingredients into my blender and pureed them. Not too long, though, enough so that they were soft, not liquified. I’m glad that I used all three eggs, they turned out kind of like a souffle, and that was fine by me!
Really enjoyed this. I would use a little less butter and only two eggs.
I made this for last years thanksgiving, the family has requested that I make it again.
I wouldn’t make these again, super sweet and did not let the carrots great flavor through at all. My family wouldn’t touch it. I was sorry to have wasted my good organic carrots, so I made it into muffins.
I liked this so much. A great way to use a whole bag of carrots. It tasted like dessert. I took the other reviewer’s advice and only used 1 egg and that worked out really well (thanks). I also used coconut oil and 1/2 butter, and a little less sugar. I’d say 1/4 cup would work just fine. I didn’t have vanilla either, but it still tasted great. I’ll definitely make this again soon.
My family is filled with reluctant carrot eaters. This is pretty good, however, I think the content of eggs is awfully high. I used one for half of this recipe, and there were parts that had the consistency of an omelet. I would say you can probably get away with one egg for the entire recipe. I didn’t have vanilla (apparently I have been baking up a storm), but this dish was good without it.