Who knew that candied carrot casserole could be even better than its traditional sweet potato counterpart? When my future husband’s grandma let me sneak a bit before setting it on the table I was instantly in love. The creamy carrots were perfectly sweet and cinnamon-spiced. And the butter added so much richness—it was holiday spirit in a bowl!

She made three pans of this recipe for her family and all three were completely empty by the end of the meal. I think everyone had at least two helpings. And now I’ve added this recipe to our own holiday celebrations. It’s so delicious, you’ll want to make it all year round!

 

Ingredients

2 cups cooked carrots, mashed (about 15 carrots or a 2lb. Bag)

½ cup butter, softened

2 eggs well beaten

3 tbsp flour

1tsp baking soda

1 cup sugar

1/8 tsp cinnamon

Instructions

Mix all ingredients together well and pour into an 8×8 inch casserole dish. Bake at 350 degrees for 40-45 minutes.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: Sprinle top of casserole with toasted pecans mixed with cinnamon and sugar for some extra texture and flavor.

Recipe and image courtesy of Food Geek.