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Coconut Carrot Casserole

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Ingredients

Adjust Servings:

	1/4 cup butter, softened
	1/2 cup sugar
	2 eggs
	1/3 cup milk
	1 teaspoon vanilla extract
	48 ounces sliced carrots, drained and mashed (16oz each can)
	1/2 cup flaked coconut

	1/2 cup packed brown sugar
	1/2 cup chopped pecans
	1/4 cup all-purpose flour
	2 tablespoons butter, melted

Nutritional information

478.1

Calories

205 g

Calories From Fat

22.8 g

Total Fat

10.5 g

Saturated Fat

102.9 mg

Cholesterol

297.3 mg

Sodium

66.1 g

Carbs

7.9 g

Dietary Fiber

48.2 g

Sugars

6.4 g

Protein

246g

Serving Size

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Coconut Carrot Casserole

Name: Coconut Carrot Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6-8
Cuisine: American
Ingredients: : 1/4; : 1/2; : 2; : 1/3; : 1; : 48; : 1/2; : 1/2; : 1/2; : 1/4; : 2

Features:

Cuisine:

American

I have not tried this recipe. I'm posting this for safe keeping. I got this recipe from Taste Of Home The Best Of Country Cooking 2005. I plan to use Splenda and Splenda brown sugar.

70 min
Serves 6
Easy

Ingredients

Directions

Coconut Carrot Casserole, I have not tried this recipe I’m posting this for safe keeping I got this recipe from Taste Of Home The Best Of Country Cooking 2005 I plan to use Splenda and Splenda brown sugar , I have not tried this recipe I’m posting this for safe keeping I got this recipe from Taste Of Home The Best Of Country Cooking 2005 I plan to use Splenda and Splenda brown sugar

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Steps

1 Done	In a Mixing Bowl, Cream Butter and Sugar. Add Eggs, Milk, Vanilla and Carrots; Mix Well. Stir in Coconut.
2 Done	Pour Into a Greased 2-Quart Baking Dish. Combine Topping Ingredients; Sprinkle Over the Top. Bake, Uncovered, at 350 For 35-40 Minutes or Until Golden Brown and Bubbly.