Carrot Bake
Bring comfort food to your table with this creamy and cheesy Carrot Bake recipe—a perfect side dish that’s hearty enough to steal the spotlight. Tender slices of carrots are layered with a rich, velvety cheese sauce made from sharp cheddar and a hint of garlic, all topped with a golden, crispy breadcrumb and parmesan crust. This easy-to-make casserole comes together in just under an hour, making it an ideal addition to busy weeknight dinners, holiday feasts, or potluck gatherings. Packed with wholesome carrots and baked to bubbly perfection, this dish is sure to delight both kids and adults alike. Serve alongside roasted meats or a fresh salad for a balanced, flavorful meal.
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Recipe Information
Ingredients
- 500 grams carrots
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 240 milliliters milk
- 150 grams cheddar cheese
- 2 large eggs
- 50 grams breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 30 grams parmesan cheese
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a medium-sized baking dish.
Peel and slice the carrots into thin rounds. Bring a pot of water to boil, add the carrots, and cook for 8-10 minutes until tender. Drain and set aside.
In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute to form a roux.
Gradually add the milk while whisking constantly to avoid lumps. Continue to cook until the sauce thickens, about 2-3 minutes.
Remove the saucepan from heat and stir in the cheddar cheese until fully melted. Add salt, black pepper, and garlic powder, stirring to combine.
In a small bowl, beat the eggs and temper them by slowly adding a few tablespoons of the hot cheese sauce while whisking. Then, pour the egg mixture back into the saucepan and mix well.
In the prepared baking dish, layer the cooked carrots evenly. Pour the cheese sauce over the carrots, spreading it evenly with a spatula.
Sprinkle the breadcrumbs evenly over the top and finish with a layer of grated parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Allow the carrot bake to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 5017 mg | 218% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 39.8 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1375 mg | 106% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2548 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
