As 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

Ingredients
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

Directions

Preheat your oven to 350° F.

Place 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.

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

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

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

Mix in the melted butter.

Pour 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.

Serve immediately as a side dish and enjoy!