Carrot casserole in the oven is also something that can be prepared right away for the whole family. The recipe for this carrot casserole can be described as follows: One of my friends, having tried this carrot casserole, exclaimed: I usually don’t eat carrots, but this is delicious!!!

We sell carrots all year round, so this delicious carrot delicacy can be classified as an all-season dish. But! Now we have the opportunity to prepare carrots with fresh carrots just pulled from our garden bed. Don't miss the moment!

And one more interesting fact! Scientists from the Linus Pauling Institute of Medicine have conducted numerous studies trying to find out which form of carrots has the greatest luteal and antioxidant activity.

carrot casserole from the oven - a tasty and healthy dish

They subjected carrots and some other vegetables to heat treatment (baked, boiled, steamed). And so it turned out that the amount of carotenoids in heat-treated carrots decreased, but its overall antioxidant and luteal activity increased, especially beneficial activity increased in boiled carrots!

Lyrical digression:
Two friends meet:

You've lost so much weight! Is this a new diet? - Yes: potatoes, carrots, beets... - Boil or fry? - Dig!!!

And here is our recipe for carrot casserole, cooked in the oven.

Carrot casserole in the oven: recipe with apples

You can also cook:

Carrot casserole ingredients:

• half a kilogram of carrots
• 1 egg
• sugar to taste (I used 1 tbsp, because my carrots were very sweet)
• 3 tbsp. semolina
• 2 pinches of salt
• 20 gr. butter
• 1 apple (peeled; an apple is not a necessary ingredient in this recipe, but adding it makes the carrot casserole taste more interesting)
• nutmeg and cinnamon one pinch each

How to make carrot casserole in the oven:

1. Boil washed whole carrots over medium heat, then peel, puree with a fork or in a blender together with an apple (you can grate the apple separately on a fine grater).
2. Beat the egg lightly. Combine carrot puree with grated apple, semolina and egg, add salt and spices. Mix.
3. Grease a heat-resistant pan with butter. Place the prepared carrot casserole mixture there. Level the surface and place thin pieces of butter on the surface.
4. Bake the carrot mixture in the oven at 180 degrees for 30 -40 minutes.

When serving, carrot casserole can be sprinkled with powdered sugar and decorated with nuts.

Another carrot casserole recipe

Carrot casserole recipe in the oven

For the recipe we need:

Carrots 6 pieces, milk 500g. , sugar to taste, 4 chicken eggs, 3 pinches of salt, 2 tablespoons of flour and butter,

How to cook carrot casserole in the oven:

1. Grate the peeled and washed carrots on a coarse grater.
2. Lightly simmer the grated carrots in a frying pan in butter, add a little boiled water so that the carrots are covered with water and simmer until soft.
3. Lightly beat the eggs and mix with milk.
4. We wait for the stewed carrots to cool down and combine it with the egg-milk mixture.
5. At the end add salt, sugar and flour.
6. Grease a heat-resistant dish with butter and place the prepared carrot mixture there.
7. Cook the carrot casserole in the oven for 35-45 minutes at 180 degrees.
   We focus on the golden brown crust on top. Carrot casserole is ready!

What to serve with? As an option with jam, with sour cream, with Greek yogurt, with milk, or as an option you can use .

Cottage cheese casserole with carrots in the oven can be prepared in a laconic composition. To follow the recipe proposed below, you should choose dryish granular cottage cheese, and before adding any nuts to the base, dry them in a frying pan until lightly browned and fragrant, then chop them.

Ingredients:

• carrots - 1 kg;
• cottage cheese - 300 g;
• eggs - 4 pcs.;
• nuts - 0.5 cups;
• salt, sugar - to taste;
• oil - 1 tbsp. spoon.

Preparation

1. Peeled carrots are ground on a fine grater.
2. The cottage cheese is mixed with yolks, sugar, and punched with a blender.
3. Combine the curd and carrot mass.
4. Stir in the whites whipped to stiff peaks, transfer the base into a mold and place in an oven preheated to 180 degrees.
5. In 40 minutes, the cottage cheese and carrot casserole will be ready.

Cottage cheese casserole with carrots and apples

Carrot casserole with cottage cheese is a recipe that can be varied by adding apples. Fruit pulp will refresh the taste of the delicacy, making it juicier and more aromatic. If desired, flavor the casserole base with cinnamon, seasoning it with sliced ​​apples or vanilla, mixing the additive into the curd mixture.

Ingredients:

• carrots - 200 g;
• apples - 3 pcs.;
• cottage cheese - 0.5 kg;
• eggs - 2 pcs.;
• sugar - 2 tbsp. spoons;
• sour cream - 2 tbsp. spoons;
• oil - 1 tbsp. spoon.

Preparation

1. Beat the cottage cheese with sour cream and yolks in a blender, adding sugar.
2. Grind the carrots on a fine grater, cut the apple pulp into cubes, and mix into the total mass.
3. Add the whites whipped to a thick foam.
4. Transfer the mixture into a mold and place it in an oven preheated to 180 degrees.
5. In 40-50 minutes, the carrot-apple casserole with cottage cheese will be ready.

Curd and carrot casserole like in kindergarten

Cottage cheese and carrot casserole for children is prepared from carrots that have been pre-boiled or simmered in a saucepan until soft. The original cottage cheese is soft and of medium fat content, but any other cottage cheese will do, so the finished delicacy will not lose its taste. Milk can be replaced with cream or sour cream.

Ingredients:

• carrots - 1 kg;
• cottage cheese - 0.5 kg;
• eggs - 2 pcs.;
• sugar - 4 tbsp. spoons;
• milk - 120 ml;
• semolina - 1 glass;
• oil - 1 tbsp. spoon.

Preparation

1. Grind the cottage cheese with sugar, adding the yolks in the process.
2. Boil the carrots, puree them in a blender, and add them to the cottage cheese along with milk, soft butter and semolina.
3. Stir in the whites whipped to stiff peaks and transfer the mixture into a container.
4. After 40 minutes of baking at 180 degrees, the curd and carrot baby casserole will be ready.

Carrot casserole with cottage cheese and semolina

Cottage cheese casserole with carrots and semolina, prepared according to the following recipe, is even softer and more tender, thanks to the preliminary heat treatment of the cereal. Adding sour cream to the composition will give an additional rich and at the same time delicate taste, and vanillin will make the dessert more aromatic.

Ingredients:

• carrots - 0.5 kg;
• cottage cheese - 300 g;
• eggs - 2 pcs.;
• sour cream - 3 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• milk - 1 glass;
• semolina - 3 tbsp. spoons;
• butter - 80 g;
• vanillin - 2 pinches.

Preparation

1. Grind the carrots, pour in milk, add a spoonful of sugar and butter, and simmer under the lid for 30 minutes.
2. Beat the mixture with a blender, add semolina, leave to simmer, stirring for 5 minutes.
3. Mix cottage cheese with sour cream, yolks, vanillin and sugar in a blender and transfer to carrots.
4. Stir in the whipped whites and bake the dessert in an oiled pan for 40 minutes.

Cottage cheese casserole with carrots and raisins

Carrot-curd casserole, the recipe for which will be presented below, is prepared with the addition of raisins, which must first be washed and steamed in hot water for 10 minutes. The grated vegetable can be mixed into the curd base raw, but a more tender dish will be obtained if you first sauté the shavings in butter.

Ingredients:

• carrots - 0.5 kg;
• cottage cheese - 0.5 kg;
• eggs - 4 pcs.;
• raisins - 200 g;
• sugar and flour - 8 tbsp each. spoon;
• butter - 50 g.

Preparation

1. Add yolks and sugar to the cottage cheese and beat it with a blender.
2. Grind the carrots, simmer with butter until soft, adding a little water or milk if necessary.
3. Transfer the cooled vegetable mass to the cottage cheese, add raisins, flour, and at the end of the kneading, whipped egg whites.
4. After 40 minutes of baking at 180 degrees, the carrot casserole with cottage cheese will be ready.

Curd and carrot casserole without flour and semolina

Cooked carrot-curd casserole in the oven without semolina and flour will amuse you with its especially delicate structure and amazing taste. Kefir added to the base will balance the taste, and vanilla will fill the dessert with a pleasant fragrance. Carrots can simply be boiled in water or simmered in a saucepan with butter.

Ingredients:

• carrots - 300 g;
• cottage cheese - 0.5 kg;
• eggs - 2 pcs.;
• kefir - 50 ml;
• sugar, vanillin - to taste;
• butter.

Preparation

1. Boil or sauté carrots with butter and puree them with a blender.
2. Add cottage cheese, yolks, sugar, vanilla, kefir, and beat again until smooth.
3. Stir in the protein foam, transfer the resulting base into an oiled pan and bake at 180 degrees for 40-50 minutes.

Curd-carrot-rice casserole

A casserole of cottage cheese and carrots acquires additional taste and nutritional characteristics if the composition is supplemented with rice boiled until fully cooked. If desired, add some raisins or nuts to the base. When serving, the finished dessert is seasoned with sour cream and topped with honey or jam.

Ingredients:

• carrots - 0.5 kg;
• cottage cheese - 300 g;
• boiled rice - 3 cups;
• eggs - 3 pcs.;
• butter - 50 g;
• sugar - 4 tbsp. spoons;
• salt, vanillin.

Preparation

1. Boil the rice until done.
2. Boil the carrots until almost done, grind or puree them in a blender.
3. Add grated or whipped cottage cheese, yolks, rice, sugar, vanillin and salt.
4. Stir in the butter and whipped egg whites, bake the dessert in an oiled pan for 40 minutes at 180 degrees.

Dietary cottage cheese and carrot casserole in the oven

Dietary carrot-curd casserole, prepared taking into account the following recommendations, will be of interest to supporters of a healthy diet, those who adhere to a diet and watch their figure. In this case, low-fat cottage cheese is used, and ground oatmeal is used as a thickener.

Ingredients:

• carrots - 400 g;
• cottage cheese - 400 g;
• oatmeal - 300 g;
• eggs - 4 pcs.;
• low-fat kefir or yogurt - 200 g;
• sugar - 4 tbsp. spoons;
• vanillin.

Preparation

1. Grind oatmeal in a blender, mix with kefir and grated pre-boiled carrots.
2. Add cottage cheese, yolks, sugar, vanillin.
3. Beat the whites until stiff and mix into the carrot-curd base.
4. After 40 minutes of baking at 180 degrees, the cottage cheese and carrot dietary casserole will be ready.

Carrot-pumpkin casserole with cottage cheese

Carrot-pumpkin-curd casserole is another healthy and nutritious version of a dessert made from valuable ingredients. Peeled vegetables can be baked until soft in foil in the oven or cooked in a bag in the microwave. In this case, cinnamon will not be superfluous in the composition, which should be used to season the mass before baking.

Ingredients:

• carrots and pumpkin - 250 g each;
• cottage cheese - 0.5 kg;
• semolina and starch - 2 tbsp each. spoons;
• eggs - 3 pcs.;
• sugar - 2/3 cup;
• cinnamon - 0.5 teaspoon.

Preparation

1. Prepare the vegetables and chop them.
2. The cottage cheese is broken into a blender with the addition of sugar and yolks.
3. Add vegetable puree, semolina, starch, cinnamon and whipped egg whites.
4. Transfer the resulting base into an oiled pan and bake for 40 minutes at 180 degrees.

Curd and carrot casserole in the microwave

The following carrot and cottage cheese casserole recipe will allow you to quickly and easily prepare a delicacy using the microwave. The amount of sugar is determined according to taste, depending on how you plan to serve the dessert. When serving with jam, the portion of sweetness should be minimal.

Ingredients:

• carrots - 100 g;
• cottage cheese - 150 g;
• egg - 1 pc.;
• sugar - 10 g;
• water - 1 tbsp. spoon;
• raisins - 1 tbsp. spoon;
• oil.

Preparation

1. Place carrots and cottage cheese in a blender, break an egg, add sugar and water, grind until maximum homogeneity and airiness.
2. Stir in the raisins and pour the mixture into the mold.
3. Place the container to cook for 5-7 minutes at a power of 500 W.

Curd and carrot casserole in a slow cooker

It’s easy to prepare cottage cheese casserole with carrots in a slow cooker. When stewing, you can add washed raisins or other dried fruits to the ground vegetable mass, softening the taste of the filling with butter or rich sour cream. To make the finished delicacy easy to remove from the bowl, cover it with foil, oiled inside.

Ingredients:

• carrots - 300 g;
• cottage cheese - 600 g;
• egg - 2 pcs.;
• sugar - 2 tbsp. spoons;
• sour cream and semolina - 3 tbsp each. spoons;
• powdered sugar - 100 g;
• butter - 50 g;
• dried fruits (optional) - 100 g.

Preparation

1. Grated carrots, sugar, dried fruits, butter are placed in a bowl and cooked on the “Baking” for 20 minutes.
2. Break the cottage cheese in a blender with the addition of sour cream, yolks and powder.
3. Transfer the carrot mixture to the curd base, add semolina and protein foam.
4. Rinse and wipe the bowl, line it with foil, and fill it with a curd-carrot base.
5. Prepare the dessert on the “Baking” for 80 minutes.
   

Carrot casserole with semolina cooked in the oven turns out very soft, juicy, with a slight aftertaste of semolina porridge. The combination of carrot juice, sugar and cinnamon makes the casserole seem like it was made with honey, and the addition of sesame seeds gives it a nice nutty flavor.

Even the ancient Romans and Greeks knew about the beneficial properties of carrots, adding them to dishes and using them for medicinal purposes. It appeared in Europe relatively recently (in the 22nd-14th centuries), but, thanks to its valuable qualities, it quickly gained popularity throughout the world.

Useful properties of carrots

• Carrots are rich in calcium, potassium, magnesium, iron, phosphorus, sodium and other microelements necessary for the body.
• Root vegetables contain vitamins: E, C, B1, D, B2, B5 (PP), B6.
• The most valuable is carotene (provitamin A); it maintains normal vision and is also involved in regulating metabolic processes in the body.
• The specific aroma of carrots is due to the presence of essential oils in it.

There are many varieties of carrots. Each of them differs not only in the shape of the root crops, color and size, but also in taste. While any carrot can be used for soup or stew, only aromatic and sweet root vegetables are suitable for stuffing, salad, sweet dessert, pudding or casserole.

Recipe for carrot casserole with semolina

Ingredients:

• Carrots – 400 g;
• Sugar – 20 g;
• Water: 380-400 ml;
• Salt – 3 g;
• Margarine – 50 g;
• Semolina – 100 g;
• Wheat flour – 60 g;
• Cinnamon;
• Chicken egg – 2 pcs.;
• Baking soda – 4 g;
• Lemon acid.

• Ground crackers for sprinkling - a third of a glass;
• Sesame seeds for sprinkling – 2-2.5 tbsp. l.;
• Margarine for greasing the baking sheet – 5 g.

How to cook carrot casserole with semolina in the oven

Wash the peeled carrots.

Grate on a medium grater.

Place in a saucepan, pour in hot water, add margarine.

Simmer until soft, covering the dish with a lid. To do this, you can use a stove, slow cooker or microwave.

Cooking time and mode (3 options):

1. On the stove: at moderate heat - 20 minutes.
2. In a slow cooker: on the “Stew” program – 30 minutes.
3. In the microwave: at maximum power – 15 minutes.

During this time, the carrots will become soft and shrink by almost half.

Add semolina.

Stir quickly so that the cereal does not have time to form lumps. If the mixture is too thick, add a little more hot water.

Warm the carrots for another 7-8 minutes; During this time, the semolina will swell well.

Consider the degree of heating based on the chosen cooking method:

• If you cook on the stove, then turn the heat to minimum so that the cereal does not burn;
• If you used a microwave, reduce the power by half;
• In the multicooker, leave the program unchanged.

Then cool the carrots to 40° (they should feel a little warmer than your body). Add eggs, add salt, sugar and cinnamon (to taste).

Stir the mixture vigorously with a spatula, thereby lightly beating the eggs.

Add flour, combining it with a pinch of citric acid and soda.

Mix everything well.

Grease a baking sheet with margarine and sprinkle with breadcrumbs. Place carrot mixture in it.

Level it out.

Sprinkle the surface with sesame seeds.

Place in the oven. Bake at 200° for 40 minutes.

Cool the casserole a little in the pan, then cut into portions.

Serve it on separate plates.

To enhance the taste, the casserole can be topped with yogurt or sweetened kefir.

Bon appetit!

Carrot casserole in the oven is another healthy breakfast. which can be prepared immediately for the whole family. The recipe for this carrot casserole can be described as follows: One of my friends, having tried this carrot casserole, exclaimed: I usually don’t eat carrots, but this is delicious.

We sell carrots all year round, so this delicious carrot delicacy can be classified as an all-season dish. But. Now we have the opportunity to prepare carrot casserole from super fresh carrots just pulled from our garden bed. Don't miss the moment!

And one more interesting fact! Scientists from the Linus Pauling Institute of Medicine have conducted numerous studies trying to find out which form of carrots has the greatest luteal and antioxidant activity.

carrot casserole from the oven - a tasty and healthy dish

They subjected carrots and some other vegetables to heat treatment (baked, boiled, steamed). And so it turned out that the amount of carotenoids in heat-treated carrots decreased, but its overall antioxidant and luteal activity increased, especially beneficial activity increased in boiled carrots!

Lyrical digression:
Two friends meet:

You've lost so much weight! Is this a new diet? - Yes: potatoes, carrots, beets... - Boil or fry? - Dig.

And here is our recipe for carrot casserole, cooked in the oven.

Carrot casserole in the oven: recipe with apples

You can also cook:

Carrot casserole ingredients:

• half a kilogram of carrots
• 1 egg
• sugar to taste (I used 1 tbsp because my carrots were very sweet)
• 3 tbsp. semolina
• 2 pinches of salt
• 20 gr. butter
• 1 apple (peeled; an apple is not a necessary ingredient in this recipe, but adding it makes the carrot casserole taste more interesting)
• nutmeg and cinnamon one pinch each

How to make carrot casserole in the oven:

1. Boil washed whole carrots over medium heat, then peel, puree with a fork or in a blender together with an apple (you can grate the apple separately on a fine grater).
2. Beat the egg lightly. Combine carrot puree with grated apple, semolina and egg, add salt and spices. Mix.
3. Grease a heat-resistant pan with butter. Place the prepared carrot casserole mixture there. Level the surface and place thin pieces of butter on the surface.
4. Bake the carrot mixture in the oven at 180 degrees for 30 -40 minutes.

When serving, carrot casserole can be sprinkled with powdered sugar and decorated with nuts.

Another carrot casserole recipe

Carrot casserole recipe in the oven

For the recipe we need:

Carrots 6 pieces, milk 500g. sugar to taste, 4 chicken eggs, 3 pinches of salt, 2 tbsp flour and butter,

How to cook carrot casserole in the oven:

1. Grate the peeled and washed carrots on a coarse grater.
2. Lightly saute the grated carrots in a frying pan in butter, add a little boiled water. so that the carrots are covered with water and simmer until soft.
3. Lightly beat the eggs and mix with milk.
4. We wait for the stewed carrots to cool down and combine it with the egg-milk mixture.
5. At the end add salt, sugar and flour.
6. Grease a heat-resistant dish with butter and place the prepared carrot mixture there.
7. Cook the carrot casserole in the oven for 35-45 minutes at 180 degrees.
   We focus on the golden brown crust on top. Carrot casserole is ready!

What to serve with? As an option with jam, with sour cream, with Greek yogurt, with milk, or alternatively, you can use fresh berries mashed with sugar.

Carrots in baking are rare in our area. But in vain. Anyone who has tried carrot pancakes, pies, muffins, even cakes and pastries, claims that it is an incredibly interesting culinary experience. The fact is that carrots give baked goods density, fullness, juiciness and special softness. The sweet taste and orange color seem to be specially created for making bright desserts. Carrots go well with spices and nuts, other dried fruits, different types of dough, and cottage cheese. So, carrot and cottage cheese casserole is literally a hit with children and adults. Don't believe me? Check it out!

Carrot casserole in the oven is prepared like any other cottage cheese casserole with additives and fillings. It's very simple: boil the carrots in milk, add and mix all the ingredients, bake in the oven and cool for serving. All.

Ingredients

• cottage cheese 300 g
• carrots 300 g
• egg 2 pcs.
• sugar 1 tbsp. l.
• semolina 2 tbsp. l.
• milk 300 ml
• butter 70 g
• ground nutmeg 0.25 tsp.
• ground cinnamon 0.25 tsp.
• cardamom 2-3 pcs.

How to cook carrot casserole in the oven

1. I am preparing everything necessary.
2. 
   I'll tackle the carrots first. It needs to be cleaned and washed. Then I cut it into circles and pour it into the pan. I pour in the milk and put in the butter.
3. 
   Over medium heat, cook the carrots until cooked; the pieces should become soft and can be easily pierced with a fork. Cooking time depends on the variety of carrots and the size of the cut. On average this will take 20-30 minutes. I puree everything along with the remaining liquid in the pan using an immersion blender. I add semolina.
4. 
   Place cottage cheese, sugar, eggs and ground spices in a bowl.
5. 
   Using a blender I achieve a homogeneous curd mass.
6. 
   I add the carrot mixture.
7. 
   I stir.
8. 
   I grease the baking dish with vegetable oil and sprinkle with semolina. I heat it up in the oven. I put the dough in a well-heated bowl, this will prevent the casserole from sticking to the walls.
9. 
   I put it in the oven and bake at 180 degrees for 30 minutes, then leave it inside until it cools completely.
10. Cold carrot casserole is easily removed from the mold. To enhance the taste when serving, you can additionally sprinkle with ground spices.

On a note:

• milk can be replaced with cream, it will turn out even tastier;
• to obtain a rich orange color, the carrots must be appropriate, in addition, you need to choose sweet and tasty ones;
• You can choose a set of spices to suit your taste; for children it is better to put less;
• If the carrots are sweet, do not add sugar.