Carrots: A Casserole and a Skinny Secret

Carrot casserole post

After I announced my plan to blog about our family recipes, my sister, Bonnie, sent me one of her favorites. Carrot Casserole. I was at once delighted and dismayed. The recipe contained more sugar and butter than I wanted to eat in a month, much less one meal. I love vegetables but this was no longer a vegetable–it was a dessert. A cup of sugar? A whole stick of butter? All for 2 cups pureed carrots! Oh well.  It’s one of those special dishes you save for holidays or company–so enjoy.  Meanwhile, for carrots on a regular basis, check out the skinny secret at the end.

Bonnie tells me the recipe came from a cookbook called “Minnie Pearl Cooks.”  It was given to her by her mother-in-law who got it at a garage sale. Aha!  That explains it.  We’re talking  good ole southern cooking here.

Skinny Secret Alert!

All this talk of carrots reminds me of one of my favorite skinny secrets.  Ironically, I got this one from Bonnie too.



Nobody ever got fat eating baby carrots.  Turned orange maybe, but not fat.  So I keep these at easy-to-reach eye level in the fridge.  I usually grab one or two every time I open the fridge.

My sister says she lays a bag on the counter while she’s cooking.  That way it is easy for her to snack on carrots instead of dinner. Works for me too. Try it for yourself.

Bonnie's Carrot Casserole
Recipe type: Vegetables
Serves: 4-5
Sweetened cooked carrots pureed into a delicious casserole.
  • 2 cups carrots
  • 1 cup sugar
  • ¼ tablespoon flour
  • ¼ teaspoon baking powder
  • 1 stick butter, softened
  • 2 eggs
  • cinnamon
  1. Clean carrots and slice--no need to peel. Cook and mash carrots (easy to do in food processor but takes awhile to cook the carrots so plan accordingly.)
  2. Add remaining ingredients. Pour into 1½ quart casserole dish.
  3. Cook at 350 for 50 minutes until set in the middle.

Related Posts:

Roasted Veggies
Calabacitas (Little Squashes) and Potatoes
Cauliflower Cream

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{ 8 comments… read them below or add one }

Connie March 21, 2011 at 4:07 pm


I thought you might want to give this skinny recipe a try. Super yummy without all the sugar & butter!

Orange Ginger Sweet Potatoes

2 large sweet potatoes, scrubbed, baked until soft, cooled and peeled
1 tablespoon orange zest
2 teaspoons finely minced fresh ginger root (I use the stuff in a jar)
2 egg yolks
salt and ground black pepper to taste
1/4 cup orange juice, or to taste
1 Tbs butter
1 Tbs brown sugar
1/3 cup chopped pecans (optional)

Bake, cool and peel your sweet potatoes (you can also microwave or boil them if you like) Mash them together with all of the ingredients. Pour the mixture into a greased baking dish (top with pecans if you like) and bake at 450 for about 30 minutes.


Paula March 21, 2011 at 9:19 pm

Thanks Connie, I’ve already got all the ingredients so I’m going to try it tomorrow night for dinner. Sounds fantastic.


COZY KITCHEN BY THE SEA September 25, 2009 at 10:42 am



Margaret September 25, 2009 at 9:47 am

In answer to your question – when I have time I love making my own pasta. And,no, I don’t have a machine – all by hand. That is why the noodles are sooooooo irregular. Fun! Try it!!


Alisa@Foodista September 25, 2009 at 9:14 am

This sounds delicious! I can’t wait to try this out!I found you through the foodieblogroll and I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!


Margaret September 24, 2009 at 10:23 pm

Good idea. Love little carrots. Will have to try that trick.


Jeff September 24, 2009 at 7:08 am

I’m thinking all that butter and sugar would make those carrots delicious! LOL I can’t wait to try it (along with adding a little brown sugar and pecans on top – why not just go completely overboard?!?!?!?!?).

Thanks for sharing – I love the nostalgic recipes!


Debbie September 24, 2009 at 7:01 am

I am with you Paula on the fat, calories, and sugar. I love carrots and this reminds me some of sweet potato casserole. Would have to make adjustments. Love the munching on the baby carrots as well.


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