Carrot Pecan Casserole
Transform your table with the rich, nutty flavors of this delightful Carrot Pecan Casserole—a one-of-a-kind dish that strikes a perfect balance between sweet and savory, making it ideal for holiday gatherings or a cozy weeknight dinner. Tender, mashed carrots meld beautifully with a velvety blend of butter, brown sugar, cream, and warm cinnamon, while a crispy pecan topping adds irresistible crunch and texture. This casserole is baked to golden perfection in just under an hour, offering an easy yet impressive dish that can serve as a heartwarming side or a crowd-pleasing dessert. Whether you're celebrating a special occasion or simply upgrading your comfort food game, this carrot and pecan casserole is sure to become a family favorite. Keywords: carrot pecan casserole, holiday casserole recipes, sweet and savory side dishes, pecan topping casserole.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 cups carrots (peeled and sliced)
- 0.5 cups unsalted butter (melted)
- 0.5 cups brown sugar
- 0.5 cups all-purpose flour
- 0.75 cups pecans (chopped)
- 2 eggs
- 0.5 cups heavy cream
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with a light coating of butter or cooking spray.
Bring a large pot of water to a boil. Add the sliced carrots and cook for 10-12 minutes, or until tender. Drain and set aside.
In a bowl, mash the cooked carrots until smooth. You can use a potato masher or a food processor for a creamier texture.
In a separate mixing bowl, whisk together the melted butter, brown sugar, and eggs until combined.
Add the heavy cream, vanilla extract, cinnamon, and salt to the butter mixture and whisk until smooth.
Fold the mashed carrots into the wet mixture until fully incorporated.
Pour the carrot mixture into the prepared casserole dish and spread evenly.
In a small bowl, combine the flour, chopped pecans, and a pinch of brown sugar (optional). Sprinkle this mixture evenly over the carrot base.
Bake the casserole in the preheated oven for 35-40 minutes, or until the top is golden brown and slightly crispy.
Allow to cool for 5-10 minutes before serving. Enjoy as a side dish or a dessert!
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 31.4 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 893 mg | 19% | |
*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.
