Carrot Puff

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Sweet and smooth! I’m not a big fan of cooked carrots, but I love Carrot Puff! Great for kids and a hit at potluck parties, too. Note: This may be made a day ahead and refrigerated. I usually double the recipe as well, using a 9x13 pan.


1 pound carrots (about 3 cups), peeled and cut into 1-inch pieces
1/2 cup (1 stick) margarine, melted
3 eggs
1/2 cup sugar
3 teaspoons all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla


Preheat oven to 350 degrees. Grease an 8-inch square baking dish. Place carrots in medium-sized saucepan and cover with salted water. Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender. Drain. Place margarine, eggs, sugar, flour, baking powder and vanilla in blender. Add carrots a little at a time and puree mixture. Pour into prepared baking dish. Bake at 350 degrees for 45 minutes or until firm. Let stand for 5 minutes before serving. Note: This may be made a day ahead and refrigerated. Bring to room temperature before cooking.

Cooking & Recipes


Serves six people

Preparation Time: 

10 minutes

Start to Finish Time: 

1 hour 15 minut

Preparation Method

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