Carrot Casserole Recipe

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Carrot Casserole
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  1. Cook carrots in salted water until done. Drain and reserve 1/2 cup liquid. Place carrots in blender (or mixer or food processor) and add the 1/2 cup liquid, then add the evaporated milk.
  2. Blend for just a few seconds, then add other ingredients and blend until smooth. Pour into buttered casserole.
  3. Bake uncovered at 350F for 1 hour or until firm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 78.06 Kcal (327 kJ)
Calories from fat 22.36 Kcal
% Daily Value*
Total Fat 2.48g 4%
Cholesterol 45.49mg 15%
Sodium 241.33mg 10%
Potassium 270.04mg 6%
Total Carbs 11.15g 4%
Sugars 4.51g 18%
Dietary Fiber 2.12g 8%
Protein 3.4g 7%
Vitamin C 4.1mg 7%
Vitamin A 0.7mg 22%
Iron 0.3mg 2%
Calcium 73.7mg 7%
Amount Per 100 g
Calories 74.58 Kcal (312 kJ)
Calories from fat 21.36 Kcal
% Daily Value*
Total Fat 2.37g 4%
Cholesterol 43.46mg 15%
Sodium 230.58mg 10%
Potassium 258.01mg 6%
Total Carbs 10.65g 4%
Sugars 4.31g 18%
Dietary Fiber 2.03g 8%
Protein 3.25g 7%
Vitamin C 3.9mg 7%
Vitamin A 0.6mg 22%
Iron 0.3mg 2%
Calcium 70.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.3
  • 2

Good Points

  • low fat,
  • saturated fat free

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