The recipe is suitable for vegetarians who have completely given up eating eggs. Unlike many well-known recipes for carrot casseroles, this recipe does not contain eggs, cottage cheese or semolina.

Ingredients:

• Carrots - 6-8 pcs.
• Flour (by eye)
• Sour cream - 150-200 g

Preparation:

Take fresh carrots - the more the better; for a good casserole pan you need at least a whole basin of carrots. We clean it and grate it on a coarse grater. Next, put it in a deep frying pan with vegetable oil and simmer until half cooked - at this time the carrots “shrink” very much in volume and decrease right before our eyes. Salt - if desired, remove from heat, sprinkle lightly with flour on top (to absorb excess fat), mix thoroughly, pour in sour cream and mix again. You should get a homogeneous mass, like a medium-thick dough.

Place in a mold sprinkled with breadcrumbs.

Bake until done at 200 - 220 degrees.

Everyone likes the resulting casserole, some like it hot, piping hot; and some - already cooled down.

Diet recipe for carrot casserole

Let's cook something bright and very fragrant. A dietary carrot casserole is perfect for tea, the recipe for which I will now tell you. No semolina or sugar in the composition, only healthy ingredients.

Ingredients:

200 grams of carrots

200 grams of pumpkin

20 grams of honey (why honey is good for you)

50 grams whole grain flour

One egg

teaspoon cinnamon

Preparation:

Prepare carrots and pumpkin. They can be boiled, but it is best to steam them or bake them to preserve the nutrients as much as possible. In a blender, puree the carrots and pumpkin until smooth. If you don’t have a blender, you can grate the vegetables, like our mothers did. Add egg, flour, honey and cinnamon to vegetables. Mix everything well. Place the resulting aromatic mass in a silicone mold, or in a regular baking dish lined with parchment.

Bake the carrot casserole for 20 minutes at 200 degrees. After cooking, let the dessert sit for a little while. The most delicious casserole is when it is a little warm. If you do not like to heat-treat honey, you can not put the sweetness in the casserole at all, but pour a little honey over it before eating.

Carrot casserole

Carrot-curd casserole is a delicious dietary dish. It is made quickly and simply from available healthy products, and therefore can well be considered a healthy food product.

Ingredients:

1 glass of kefir,

0.5 cups semolina,

200 g. cottage cheese,

2 large carrots,

0.5 cups sugar (less possible),

a bag of vanilla sugar and a little soda.

Preparation:

Mix semolina with kefir and leave for 20 minutes. Pass the carrots through a chopper or grate them on a fine grater. Next, add all the remaining ingredients to the soaked semolina and mix everything well. Add grated carrots and mix everything again.

Pour the dough into the mold and bake at 180C for about 30-35 minutes.

This carrot casserole has a pleasant and delicate carrot-curd taste; it can be served as a casserole with sour cream or berry sauce, and as a light tea pie.

It does not contain butter, sour cream, or flour, which significantly reduces its calorie content - approximately 137 kcal.

In short, a pleasant, simple and healthy dietary recipe.

Carrot casserole with rice and raisins

This is a very tasty and unusual carrot casserole. Ideal for children's afternoon snacks and breakfasts. My two-year-old daughter ate it with pleasure and asked for more.

To prepare the casserole you will need:

• 5 tbsp. l. rice cereal flakes
• approximately 300 ml. milk
• sugar and salt to taste
• 2-3 large carrots
• 2 eggs
• breadcrumbs
• butter or vegetable oil

Preparation:

1. Grate the carrots on a coarse grater, lightly fry in oil and simmer in a small amount of water until soft. The carrots should be almost completely cooked, because in the casserole they may not be cooked properly.

2. Cook rice porridge from rice flakes and milk. You can cook it immediately with raisins.

3. Cool the ingredients and combine them. Add sugar and salt. Optional: candied fruits, raisins (pre-soak if very dry).

4. Add yolks. Mix.

5. Beat the whites until foamy and add to the mixture.

6. Grease the mold with butter or margarine, sprinkle with breadcrumbs.

7. Pour in the casserole mixture and smooth it out.

8. Bake in a well-heated oven at medium temperature until golden brown.

9. Place on a dish from the mold.

10. Serve in portions with sour cream, condensed milk or jam.

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 prepare:

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 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.

There are a large number of recipes for dietary carrot casseroles. This dish is ideal for breakfast and dinner for you and your family, especially flavored with all sorts of delicious berries and fruits.

Fruits and berries should be boiled, baked and dried fruits - this is important. Dietary carrot casserole is also necessary for people who follow diet No. 5.

Carrot casserole recipes

Dietary casserole with curd carrots

Well, let's start preparing the most delicious carrot and cottage cheese casserole. To prepare it, we need the freshest and most natural products.

Ingredients

• 4-5 pieces of medium carrots.
• 1 kg low fat cottage cheese.
• 7 pieces of fresh eggs.
• One and a half glasses of fresh, dried or candied cherries, currants or strawberries. The main thing is that the berries are not sour.
• Half a glass of raisins.
• 1 packet of wonderful vanilla sugar with a pinch of salt.

Recipe

1. Beat the eggs without separating the yolk from the white until the volume doubles with a pinch of salt, gradually add the cottage cheese in small portions and mix carefully.
2. Add finely grated carrots, add vanilla sugar and mix carefully so that the smell of vanilla spreads throughout the curd mass, add the berries and raisins of your choice.
3. Prepare the form. You can bake in glass or in any heat-resistant container. Grease the mold with olive or any odorless vegetable oil, sprinkle the mold with semolina and spread the resulting mixture and leave it in the oven at 180 degrees.
4. Bake for approximately 40 minutes until golden brown.
5. Important! Do not overdry the casserole, watch the time and temperature.
6. It is better to eat the finished aromatic casserole when it has cooled down and then it holds its shape well.

Classic carrot casserole

This dish has a very delicate consistency. The main thing is not to rush to eat it, but let it brew in a warm place until it cools completely.

Ingredients

• 5-6 pieces of medium carrots (depending on the volume of the casserole).
• From 1 to 1.5 cups of cream, not very fat, at your discretion and preference.
• 3-4 tablespoons of butter, homemade butter is not necessary, as it will be too greasy.
• 1 cup of ground crackers, you can prepare rich crackers (for this you need to take rich buns, dry them in the oven and grind them in a blender. This will add additional taste and aroma to your dish).
• Eggs 4 pieces.
• Salt to taste.

Recipe

1. Peel the carrots, chop them into small strips or three on a large-mesh grater, simmer in a thick-bottomed frying pan over medium heat with 2-3 tablespoons of butter for about 15 minutes. Then rub the cooled carrots through a fine sieve or puree them in a blender.
2. Pour cream over the crackers and leave for 40 minutes to swell.
3. Separate the yolks from the whites, grind the yolks with 1 spoon of butter until completely mixed.
4. Add the soaked crackers to the carrot puree, mix and add the mashed yolks with butter.
5. Separately, beat the whites with a pinch of salt until the foam doubles.
6. Combine the egg whites and carrot mixture and mix carefully so that the protein foam does not thicken.
7. Grease the baking dish with butter, sprinkle with breadcrumbs and knead the mixture.
8. Immediately grease the top of the casserole with oil, place in a hot oven at 190 degrees and bake
   20 – 25 minutes.

This casserole is served as a separate dish, optionally with sour cream.

Dietary carrot-apple casserole

It's lunch time, let's start cooking.

Ingredients

• Carrots 300 grams.
• Apple 2 pieces.
• Semolina 2 tablespoons.
• Honey for apples 2 heaped teaspoons (you can take another half a glass of sugar if you like sweets. My carrots and apples are very sweet).
• Egg 1 piece.
• soda a quarter teaspoon.

Recipe

1. First of all, we need to bake apples with honey in the oven. We remove the cores from the apples, add 1 teaspoon of honey to each apple and bake.
2. There are two ways to bake apples: in the oven, wrapped in foil, and in the microwave without foil. I bake in the oven at 180 - 190 degrees for 15 minutes.
3. Grind the cooled apples through a fine sieve to make a puree. We throw away the skins.
4. Peel the carrots and grate them onto the finest grater, or you can use your favorite food processor or blender.
5. Combine apples and carrots, add egg and sugar if desired, mix again.
6. Separately mix dry semolina with soda and add to our carrot mixture. Again, stir everything well and let the semolina brew for 15 - 20 minutes.
7. If the mixture is very dry, you can add 2–3 tablespoons of chilled, boiled water or low-fat kefir.
8. Coat any shape with oil to your taste, sprinkle with semolina, and lay out the mixture.
9. Place in an oven preheated at 200 - 250 degrees for 30 minutes (use your oven for the time).
10. Pour sour cream over the finished casserole or sprinkle with powdered sugar.

For many, carrot casserole remains a pleasant memory from childhood, although perhaps it previously evoked completely opposite emotions. Be that as it may, you must definitely prepare such a delicacy at home, so that no one is left in doubt that this dish is amazingly tasty and appetizing. Even if a simple version of the casserole is not to everyone's taste, just adding a couple of new ingredients will make it disappear from the plates at an unprecedented rate.

Preparing a casserole from grated carrots. It can be used raw, boiled until tender, or stewed in milk. Semolina, sugar, salt, soda and eggs are often added to the dough. It is not recommended to use flour. You can add additional flavor notes to carrot casserole using raisins, nuts, pumpkin, apples or cottage cheese. You can add any other additional ingredients. More often, the casserole acts as a dessert, but some prefer to cook it with salty ingredients.

To make the dish even more aromatic, it is seasoned with various spices, you can use lemon or orange zest, cinnamon, vanilla, cardamom. Serve slightly warm or completely cooled. Along with it, sour cream or whipped cream is placed on a plate. The finished casserole can be sprinkled with powdered sugar.

Secrets to making the perfect carrot casserole

Carrot casserole will not go unnoticed on the table not only due to its bright color, but also its amazing taste. This delicacy is ideal for a hearty breakfast, and with a certain composition it can even replace a full dinner. How to make carrot casserole for all family members, you can ask experienced chefs:

Secret No. 1. If you are preparing carrot casserole with semolina, then you need to let it swell for some time. This usually takes about 15-20 minutes. It is better for this process to take place in a baking dish or slow cooker.

Secret No. 2. For preparing casseroles in the oven, a silicone mold is best suited.

Secret No. 3. If the recipe calls for boiled carrots, it is better to boil them in their skins. This way the vegetable will retain more juice and flavor.

Secret No. 4. It takes about 30 minutes to cook the casserole in the oven and steamer. In a slow cooker – 40-45.

Secret No. 5. In order for the carrots to give juice, after chopping, you need to immediately add sugar to it and leave for a few minutes.

Secret No. 6. Carrots themselves are sweet enough, so you don’t need to add sugar to the casserole. However, you should also start from the type of vegetable.

A diet menu doesn’t have to be boring and tasteless. If you prepare such a dish, then the whole household will come running to it, even if only one person is forced to adhere to a strict diet. If desired, you can add crushed walnuts along with raisins to the recipe, and vanillin and cardamom for flavor.

Ingredients:

• 200 g low-fat cottage cheese;
• 1 egg;
• 1 large carrot;
• 3 tbsp. l. Sahara;
• 1 pinch of salt;
• 1 pinch of cinnamon;
• Raisin.

Cooking method:

1. Beat the egg with salt, sugar and cinnamon.
2. Peel the carrots and grate them lightly, mix with the egg mixture.
3. Lightly mash the cottage cheese with a fork and soak the raisins in boiling water for 15 minutes.
4. Add the cottage cheese and raisins to the carrots and mix again.
5. Bake the dish in the oven for 30 minutes at 180 degrees.

Interesting from the network

What could be brighter than a combination of carrots and pumpkin? This dish will fill the entire kitchen with amazing aromas, and after tasting it will become a traditional autumn dish in the family. With the help of a multicooker, any housewife can handle cooking, even if cooking is not her forte. It is best to choose a nutmeg pumpkin.

Ingredients:

• 200 g carrots;
• 200 g pumpkin;
• 1 tbsp. l. Sahara;
• 100 ml milk;
• 1 egg;
• 2 tbsp. l. semolina.

Cooking method:

1. Peel the carrots and pumpkin, rinse under running water and grate into a common bowl.
2. Pour the milk into a saucepan and boil, add vegetables to it.
3. Cook everything over low heat until the milk is completely absorbed.
4. Cool the carrots and pumpkin, then add the egg, sugar and semolina to them.
5. Mix the dough and transfer it to a multicooker bowl greased with butter.
6. Cook carrot and pumpkin casserole for 45 minutes in the “Baking” mode or steam for 50 minutes.

Carrot casserole with cottage cheese is very nutritious and satisfying, and at the same time it consists of the simplest and most affordable products. This recipe is often found in kindergartens, so for many it will also be a return to childhood. It is important not to preheat the oven too much for this casserole, otherwise the dish will burn.

Ingredients:

• 400 g cottage cheese;
• 300 g carrots;
• 3 eggs;
• 4 tbsp. l. Sahara;
• 4 tbsp. l. semolina;
• 1 pinch of salt;
• 50 g raisins;
• 1 pinch of vanillin;
• 20 g butter.

Cooking method:

1. Grate the carrots, mix with a spoon of sugar and leave for a while, pour boiling water over the raisins.
2. Divide the eggs into whites and yolks, beat in separate containers.
3. Place the cottage cheese in a bowl and mash it, add the yolks and whites alternately.
4. Add the remaining sugar, salt and semolina to the cottage cheese, grind everything until smooth.
5. Combine the curd mass with carrots and raisins and mix again.
6. Preheat the oven just slightly and place the carrot dough in a greased baking dish.
7. Cook the casserole at 160 degrees for 40 minutes.

I want to cook delicious and healthy dishes for children, regardless of the time of year. This casserole will allow you to make an unusual treat from those fruits and vegetables that can be found in stores even during cold weather. Little gourmets will surely love the new dish, while their mothers will be delighted by its rich vitamin content.

Ingredients:

• 3 carrots;
• 3 eggs;
• 2 apples;
• ¾ cup sugar;
• 1 cup semolina;
• 3 tbsp. l. vegetable oil;
• 1 pinch of cinnamon;
• 1 tsp. baking powder;
• Powdered sugar.

Cooking method:

1. Peel the carrots and grate them on a coarse grater into a deep plate.
2. Add sugar to the grated carrots, stir and wait a little until all the grains dissolve.
3. Core and peel the apples and cut the pulp into very small cubes.
4. Beat the eggs in a separate container, pour into the bowl with the carrots and mix well.
5. After the eggs, place apples, semolina, baking powder and pour in vegetable oil.
6. Sprinkle the dish with cinnamon and mix thoroughly again.
7. Place the resulting carrot dough in a baking dish and let stand for 20 minutes at room temperature.
8. Preheat the oven to 180 degrees and cook the casserole for 40 minutes.
9. After the dish has cooled, sprinkle it with powdered sugar.

Delicious carrot casserole with semolina

It’s even easier to find a recipe; most likely, it just won’t work. This dish is prepared very quickly and with a minimum amount of ingredients. It can be made either sweet or salty depending on your own wishes. The calorie content of the casserole is low enough so that you don’t have to worry about extra pounds during your meal.

Ingredients:

• 500 g boiled carrots;
• 3 eggs;
• 3 tbsp. l. semolina;
• 1 pinch of salt.

Cooking method:

1. Peel the carrots and grate on a medium grater.
2. In another bowl, mix eggs, soda, semolina, and salt to taste.
3. Beat the egg mixture with a whisk and pour into the carrots, stir.
4. Grease the mold with oil and place the carrots in it.
5. Cook everything in the oven at 180 degrees for 35 minutes.

Now you know how to cook carrot casserole according to the recipe with photo. Bon appetit!

Carrot casserole is an amazing dish because it combines incredible taste and great benefits, as well as ease of preparation. We have been familiar with casserole since childhood, because we often served it for breakfast or afternoon snack in the garden. Let's look at several successful recipes for this dish.

Simple carrot casserole

The casserole according to this recipe is very similar in taste to the one we were given in kindergarten. Believe me, neither an adult nor a child will refuse such a breakfast.

Advice! Instead of semolina, you can use sifted flour, but the first option is considered safer for our figure.

Compound:

• 0.5 kg carrots;
• 3 tbsp. l. semolina;
• 2-3 eggs;
• 0.5 tsp. soda;
• sour cream;
• granulated sugar to taste;
• salt.

Preparation:

Colorful casserole with cottage cheese notes

Cottage cheese casserole with carrots is bright, appetizing and incredibly healthy. Its extraordinary taste will be remembered by even the most capricious gourmet.

Compound:

• 1 kg carrots;
• 0.5 tsp. salt;
• 5 eggs;
• 50 g sifted flour;
• 120 g soft butter;
• granulated sugar to taste;
• 0.5 kg of cottage cheese.

Advice! The casserole will turn out airy if you use cottage cheese with a low fat content or completely low-fat.

Preparation:

A new look at a familiar dish

Traditionally, carrot casserole with semolina is prepared. We won’t deviate too much from the classics, but will simply add a little kefir to the dough. This casserole is delicious both cold and hot.

Compound:

• 4-5 pcs. carrots;
• 7 tbsp. l. semolina;
• 1 tbsp. kefir;
• 3 eggs;
• 3-4 tbsp. l. granulated sugar;
• 1/3 tsp. salt;
• 150 g soft butter;
• 1/3 tsp. soda;
• ½ tsp. lemon juice.

Preparation:

1. Pour kefir over the semolina and leave for 30-40 minutes so that the cereal swells.
2. Peel and grate the carrots.
3. Melt 30 g of butter in a deep frying pan and add 50 ml of filtered water. Add the carrots and simmer for ten minutes, stirring.
4. Melt 100 g butter.
5. To the semolina with kefir, add pre-cooled carrots, granulated sugar, salt and soda, quenched with lemon juice. Mix everything well.
6. Now add the eggs and stir the casserole base until it has a homogeneous structure.
7. Place the casserole mixture in a greased baking dish and place it in the oven. Bake at a temperature of 180-190 degrees for 35-40 minutes.

A storehouse of vitamins in one dish

Your kids will definitely love this carrot and apple casserole. And how many vitamins this dish contains! It turns out two in one: both healthy and tasty!

Compound:

• 2-3 carrots;
• 2 apples;
• 3 eggs;
• 1 tbsp. semolina;
• 100-150 g granulated sugar;
• 2-3 tbsp. l. refined vegetable oils;
• baking powder - 1 tsp;
• cinnamon;
• powdered sugar.

Preparation:

1. Peel the carrots and finely grate them. Combine the carrot mixture with granulated sugar, stir and leave for half an hour. We need the sugar crystals to melt and the carrots to release their juice.
2. Peel the apples and cut out the cores. Cut the apple pulp into small pieces.
3. Beat the eggs and add them to the carrot-sugar mixture.
4. Add vegetable oil, apples, semolina, cinnamon and baking powder. Stir until smooth and place the casserole mixture in a greased pan. Leave it for twenty minutes so that the cereal swells.
5. Bake the delicacy for forty minutes at a temperature of 180 degrees.
6. Sprinkle the cooled casserole with powdered sugar. Ready!

Advice! To taste, you can add raisins or dried apricots to the casserole.

A casserole with carrots in the oven can become a complete dinner if you add cabbage and mushrooms to it. Try this recipe and you won't regret it.

Compound:

• 0.5 kg cabbage;
• 2-3 pcs. carrots;
• 0.3 kg of mushrooms;
• 50 g soft butter;
• ¾ tbsp. milk or filtered water;
• 6 tbsp. l. semolina;
• 1-2 laurel leaves;
• 2-3 black peppercorns;
• 2 eggs;
• 3-4 tbsp. l. sifted flour;
• 150 g cheese.

Preparation:

1. Finely chop the cabbage and fry lightly in butter. Attention: it should not turn brown.
2. Add milk or water, add salt and semolina, stir.
3. We wash the mushrooms, chop them and boil them, adding laurel leaves to the pan. Do not pour out the broth from the mushrooms, we will need it later.
4. Peel the onion and finely chop it. Sauté the onion in butter for about five minutes, and then add the mushrooms. Fry everything together until the mushrooms are covered with a beautiful golden brown crust. Salt.
5. We clean and grate the carrots. Sauté it separately in butter.
6. Grease a heat-resistant dish with oil, sprinkle with breadcrumbs and lay out the ingredients in layers in the following order: ½ part of the cabbage, mushrooms and onions, carrots and the remaining cabbage.
7. Let's beat the eggs. Lightly salt the mushroom broth and add sifted flour to it. Throw away the laurel leaves. Add eggs and stir well.
8. Pour the resulting mixture over the casserole. Bake it for 20-25 minutes at a temperature of 180 degrees.