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Nutrition Facts
Serving Size 1 (174g) Recipe makes 8 servings
Calories 267
Calories from Fat 127		(47%)
Amount Per Serving		%DV
	Total Fat 14.1g	21%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 340mg		14%
Potassium 445mg		12%
Total Carbohydrate 34.6g		11%
	Dietary Fiber 4.2g	16%
	Sugars 18.7g
Protein 2.5g		4%
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Grandma's Carrot Casserole

Recipe #392590 | 1½ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: L'ecole
Sep 30, 2009

This comes from my mother's mother — born in England in 1906 to Polish-Jewish parents, emigrated to the U.S. in 1909, died 1991. It can be made in a casserole or, more festivly, in a ring mold (then you can put cooked peas in the center). Grandma would have used shortening, but canola or corn oil is fine.

SERVES 8 (change servings and units)

Ingredients

15 large carrots, thinly sliced
1/2 cup canola oil
1/2 cup sugar
3/4 cup flour, sifted
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

1
Cook the carrots (scrubbed well you don't have to peel them) and then mash them.
2
Cream 1/2 Celsius shortening (or oil) and 1/2 Celsius sugar.
3
Add flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
4
Add mashed carrots.
5
Place the mixture in a greased casserole and bake at 325 degrees for 45 minutes to 1 hour.