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Baked-Carrot-Casserole

Baked Carrot Casserole

I just love the summer months and the abundance of fresh vegetables.  For over 30 years now I have been planting a summer garden.  When my kids were young, it was always a chance to have them be a part of family tradition and now I’m enjoying that tradition with my granddaughter, Sophia.  Working side by side with her gives me a chance to not only teach her about  gardening, but it gives me a chance to talk about all sorts of topics that come up.  She’s very inquisitive and I love the special bond we’ve created from this activity.  It also has taught Sophia about effort and patience when harvest time comes along!  And for myself, it gives me another opportunity to bake and cook with her, which she loves to do.  This year Sophia learned to peel and cut carrots!

So as you’re harvesting those summer carrots this year or purchasing them from your local farmer’s market, you might consider this delicious and easy baked carrot casserole! 

Cheers to gardening and creating memories….

Sweet Blessings,

Pamela

 

Gluten & Dairy Free Baked Carrot Casserole

INGREDIENTS:

  • 2 pounds of medium carrots, cooked and mashed 
  • 1/2 cup dairy free milk substitute (I used oat milk)
  • 1/4 cup sugar
  • 1/3 cup dairy free butter (I used Earth Balance Vegan/Soy Free Buttery Stick)
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract

 

TOPPING:

  • 2/3 Cup packed brown sugar
  • 1/3 cup gluten free all purpose flour
  • 2 tablespoons cold dairy free butter
  • 2/3 cup chopped pecans

 

DIRECTIONS:

Grease a 1 1/2 quart baking dish with dairy free butter.  In a large bowl, combine the first six ingredients and then empty mixture into the prepared baking dish.

Combine brown sugar and gluten free flour and then cut in dairy free butter until crumbly.  You can use a fork or pastry cutter but I typically just use my fingertips.  Stir in the nuts and then sprinkle over carrot mixture.  This may seem like a lot of mixture but use it all because it will melt into the casserole 

Enjoy this side dish throughout the summer and well into the Fall months.

Bon Appetit!

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