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Carrot Casserole Recipe

In a slight twist on a Thanksgiving classic, this carrot casserole recipe uses mini marshmallows to delight the tastebuds (while sneaking vegetables in the back door). This dish is the perfect pick-me-up on a dull winter day, so don’t save it for just the holidays!

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Ingredients

8 large carrots, peeled, and grated
1 large potato, peeled and grated
1 large sweet potato, peeled and grated
2/3 cup (150 mL) mini marshmallows
1/2 cup (125 mL) butter
2/3 cup (150 mL) golden brown sugar
4 large eggs
1 1/4 teaspoons (6.25 mL) salt
1 teaspoon (5 mL) baking powder
3/4 teaspoon (3.75 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground cloves

Directions

Preheat oven to 350°F (180°C) and butter a baking dish.

Combine carrot, potato, sweet potato, and mini marshmallows in a mixing bowl. Melt the butter in a saucepan over low heat. Add sugar and whisk until sugar dissolves and mixture is smooth. Remove from heat and cool completely. Whisk eggs, salt, baking powder, cinnamon, and cloves into butter mixture. Pour over carrot mixture and stir until evenly mixed. Pour in the baking dish. Bake for 90 minutes. Allow to cool before serving.

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