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Carrot Casserole


    • 2 pounds carrots, peeled and sliced into rounds
    • 1/4 cup butter, melted
    • 1/4 cup brown sugar
    • 2 large eggs, beaten
    • 1/4 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/2 cup milk
    • 1/2 cup shredded sharp cheddar cheese
    • 1/2 cup breadcrumbs (for topping)
    • Fresh parsley, chopped (optional, for garnish)



  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, boil the sliced carrots until they are tender, about 10-15 minutes. Drain them well.
  3. In a mixing bowl, combine the melted butter and brown sugar. Stir until the sugar is dissolved.
  4. Add the beaten eggs to the butter and sugar mixture and mix well.
  5. In another bowl, whisk together the flour, baking powder, salt, ground cinnamon, and ground nutmeg.
  6. Gradually add the dry ingredient mixture to the egg mixture, alternating with the milk. Stir until the batter is smooth.
  7. Gently fold in the cooked and drained carrots and shredded cheddar cheese.
  8. Transfer the carrot mixture to a greased 9×13-inch baking dish or casserole dish.
  9. In a small bowl, combine the breadcrumbs with a bit of melted butter and sprinkle them evenly over the top of the carrot mixture.
  10. Bake in the preheated oven for about 25-30 minutes or until the casserole is set and the top is golden brown.
  11. Optionally, garnish with chopped fresh parsley before serving.
  12. Serve the Carrot Casserole as a delightful side dish for your meal.


  1. This Carrot Casserole is sweet, savory, and cheesy, making it a perfect addition to your dinner table. Enjoy!

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