Carrot Ginger Casserole

Carrot_Ginger_Casserole_8As the chilly weather rolls in so do the warm and hearty foods. For me, nothing is quite as comforting as a casserole. I love the classics like green bean and sweet potato but this year I wanted to try something new. This Carrot and Ginger Casserole is warm and fluffy and is bursting with the flavors of fall. It’s a little sweet and is the perfect complement to your favorite holiday meal – or really any meal!

Carrot Ginger Casserole
Serves 6-8

2 pounds of carrots, peeled and cut into chunks
1 ½ cups of flour
1 cup of dark brown sugar
4 eggs
1 teaspoon of fresh ginger, grated
2 tablespoons of baking powder
1/8 teaspoon of baking soda
1/8 teaspoon of salt
2 sticks of butter, melted


Preheat your oven to 350° F.



Carrot_Ginger_Casserole_2Place chopped carrots in a large saucepan and fill the pot with water until the carrots are covered with two inches of water. Bring the water to a boil then reduce to a simmer. Cook the carrots for 25 – 30 minutes until the carrots are tender. Drain off the excess water.

Carrot_Ginger_Casserole_4While the carrots are still warm, mash them with a potato masher.

Carrot_Ginger_Casserole_3In a separate bowl, mix together the flour, baking powder, baking soda and salt.

Carrot_Ginger_Casserole_5In another bowl, whisk the eggs. Add the eggs, flour mixture, brown sugar and ginger to the carrots.

Carrot_Ginger_Casserole_6Mix in the melted butter.

Carrot_Ginger_Casserole_7Pour the carrot mixture into a buttered 9 x 11 casserole dish. Place in the oven and bake for 45 minutes to an hour. The casserole is finished when it is lightly browned and set with no jiggle.

Carrot_Ginger_Casserole_8Serve immediately as a side dish and enjoy!


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