PUFFED CARROT CASSEROLE

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Puffed Carrot Casserole image

This recipe comes from Annette Ingerman of Baltimore.

Provided by @MakeItYours

Number Of Ingredients 9

Vegetable-oil cooking spray
2 pounds carrots (about 15), cut into 1-inch pieces
1 1/2 cups flour
1 cup packed brown sugar
4 eggs, lightly beaten
1/2 pound (2 sticks) butter, melted
2 tablespoons baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray. Put carrots in a saucepan, and cover with water by 2 inches. Bring to a boil; reduce heat; simmer until tender, 35 minutes. Drain; mash carrots with a potato masher.
  • Stir in flour, brown sugar, eggs, butter, baking powder, baking soda, and salt. Pour into prepared dish. Bake for 1 hour.

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