Holiday Carrot Casserole

5 from 21 votes

Tired of the same old holiday desserts? Try this fun and flavorful carrot casserole. It's so good, you'll want to make it all year round!

Prep Time10

Cook Time50

Total Time1

Course: Side Dish, Dessert

Cuisine: American

Keyword: Vegetables, Casserole, vegetarian, holiday sides, carrot casserole

Servings:

Calories: 424kcal

Author: Renae Gerhardstein

Equipment

2-quart casserole dish
2-quart saucepan

Ingredients

2 pounds baby carrots or regular carrots, peeled and cut into 2-inch chunks
4 ounces (1/2 cup) butter *if using salted butter, omit additional salt from this recipe
¼ cup pure maple syrup or honey, or 1/2 cup cane sugar
4 large eggs
5 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse salt
1 teaspoon maple extract or vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger

Brown Sugar Walnut Crumble Topping (Optional)

1 cup chopped walnuts
¼ cup butter
½ cup old-fashioned rolled oats (not quick cooking or instant)
¼ cup all-purpose flour
¼ cup light brown sugar

Instructions

Preheat the oven to 350°F.
Use non-stick baking spray or oil to grease a 9-inch round or square baking dish.
Place carrots in a 6-quart saucepan and add water to cover the carrots by an inch or two. Bring to a boil over high heat, then reduce heat to medium and cover the pan with a lid.
Cook carrots for 20 minutes, or until very soft and fork tender. Drain excess water from the pan, then return it (and the carrots) to the stovetop burner. Let the carrots sit for a few minutes, to "steam" off any excess moisture.
Transfer the carrots to the bowl of a large food processor or high speed blender. Add the butter and sugar, then cover with lid and puree.
Stop the processor and remove the lid. Using a rubber spatula, scrape down the insides of the bowl. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and ginger. Cover with the lid again and puree, until smooth.
With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.
Pour the carrot puree into the prepared pan; Using an offset spatula or the back of a spoon, smooth the mixture into an even layer.
Optionally, sprinkle crumble topping evenly over the top of the casserole before baking. To make the crumble, add walnuts, butter, oats, flour, and brown sugar to a medium mixing bowl. Using a fork or your fingers, combine the mixture until it resembles a coarse meal.
Bake carrot casserole on the center rack of the oven for 40 to 45 minutes, or until the top is puffy and light golden brown.
Serve while warm. **If you didn't add a crumble topping, if desired, dust with powdered sugar just before serving.

Notes

Be sure to label and date the container, so you remember what you’ve saved.
You can cook the carrots up to 3 days in advance. Keep them in a covered container or Ziploc in the fridge until ready to puree and bake.
To serve individual carrot souffles, divide the batter between 8 small (1-cup) ramekins.

Recipe Variations:

Savory Herb Carrot Casserole - Skip the sugar and spices, and instead blend in ½ cup of grated Parmesan, a tablespoon of chopped fresh thyme, and a pinch of black pepper for a cheesy, savory twist.
Tropical Carrot Casserole - Mix in ½ cup of crushed pineapple (drained) and swap the maple syrup for honey to create a lightly sweet, tropical-inspired dish. Top with toasted coconut for garnish.
Pecan Streusel Carrot Casserole - Replace walnuts with chopped pecans in the crumble topping and add a pinch of cinnamon and nutmeg to the topping mixture. It creates a warm, nutty crunch that complements the sweet carrot base beautifully.

Storing Instructions:

Cover and refrigerate leftovers for 2-3 days.
To reheat, cover the dish with foil and place it in a 350°F. oven for 15 minutes.
You can also freeze your holiday dessert by double-wrapping it in plastic wrap and aluminum foil. It will be kept in the freezer for up to three months.

Make Ahead Instructions:

Make-ahead casseroles are time savers, and they are great for potluck dishes, too.

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