Carrot Puff Bake

Prep Time
Cook Time
1h 5m
Ready In

Recipe: #1814

October 31, 2011

"A great way to get kids to eat their veggies! To save time the carrots may be cooked and pureed up to a day in advance, this will also work using low-fat sour cream, you may need to adjust the amount of sugar, start with 1/2 cup and add in more if needed "

Original is 5 servings


  • Serving Size: 1 (329.6 g)
  • Calories 763.1
  • Total Fat - 22.7 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 158.4 mg
  • Sodium - 132.2 mg
  • Total Carbohydrate - 129.6 g
  • Dietary Fiber - 0.2 g
  • Sugars - 25.4 g
  • Protein - 9.5 g
  • Calcium - 200.1 mg
  • Iron - 3.2 mg
  • Vitamin C - 91.2 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F, then butter a 2-quart baking dish.

Step 2

Cook or steam the carrot until fork tender (about 15 minutes) drain then place onto a flat surface and pat dry using paper towels; cool slightly.

Step 3

Transfer the cooled carrots to a processor and process until smooth (at this point to may refrigerate until ready to use.

Step 4

Add in all remaining ingredients starting with 1/2 cup sugar; pulse to combine (if needed add in more sugar until desired sweetness is achieved).

Step 5

Transfer to baking dish.

Step 6

Bake for about 40 minutes or until puffed and set.


No special items needed.

2 Reviews


This is a wonderful, simple, straightforward recipe that yields delectable results! I handed this recipe to my husband, who hasn't ever baked anything in his life, and the results were outstanding. Between me, my husband and our three girls, this was literally gone in about 5 minutes...and I only got one serving! I look forward to having this dish again. The fact that carrots can be cooked, processed and then refrigerated makes this a great make-ahead meal for during the work week or for a potluck!


review by:
(19 Mar 2012)


Holy Carrot! This is a new FAVORITE KEEPER of a recipe! It is sooo DELICIOUS and satisfies my comfort food sweet tooth without all of the fat and calories. Reminds me of pumpkin pie, but I like it even better! I only had enough carrots to make a half recipe, but just bought more to make a full recipe soon! I let my Mother try the small amount of leftovers, and she says she's going to make it for my Grandmother now...she agrees it's a WINNER! It didn't puff up or anything for me, I'm not sure if I should have beaten the egg whites until stiff like a souffle? Or if it was because it was a half recipe baked in a 1 1/2 qt casserole dish? Any which way, it was wonderful so I don't care. For 1 lb of carrots I used 1/4 cup brown sugar Splenda/Xylitol blend plus 2tbsp of sugar. I used the max amounts of cinnamon and nutmeg and used 2 eggs. I still baked it the full 40 minutes. I may try microwaving the carrots next time for a quicker method. Freddy Cat says thanks for the orange stuff! Made for the Billboard recipe tag game. *I've made this numerous times now, and so has my Mother, and a friend, and we all LOVE it!!! It is a KEEPER of a recipe!


review by:
(17 Feb 2012)

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