By: DairyFreeGina

Dairy Free Vegan Gluten Free Plant Based

My friend Marina makes this dish for Easter dinner. It’s perfect for Easter, Thanksgiving, or anytime you crave carrots! I’ve modified it to make it dairy free by using coconut oil and coconut milk, You could also substitute vegan butter for the coconut oil. Feel free to use regular flour if you do not have issues with gluten. Carrots come in many colors including the traditional orange, purple, and white. I think this dish works best with orange carrots.

Besides this being a lovely and delicious dish, carrots are so good for you! This root vegetable is not only good for your eyes, but also your skin, kidneys, liver, heart, and teeth.

Carrots are an excellent source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.

INGREDIENTS:
2 lbs. carrots ( I like using frozen carrots for this recipe)

Equivalent of 3 eggs ( I have used Just Egg to make this and also Bob’s Red Mill Egg Replacer )

¼ tsp cinnamon

Dash nutmeg

½ cup brown sugar

1 Tbsp. baking powder

½ cup coconut oil, melted

2 Tbsp. gluten free flour

1 cup coconut milk

DIRECTIONS:
Cook carrots until soft and then mash . Mix all other ingredients together and add to mashed carrots. Pour carrot mixture into blender and puree.

Pour into baking dish and cook at 350 for 54-50 minutes or until browned on top and a toothpick comes out clean..

What’s your favorite way to eat carrots? Share bin our comments section. And if you like this recipe share it on social media and to friends via email. Find more delicious recipes at www.dairyfreegina.com

@copyright DairyFreeGina Please do not reproduce or put recipe into print form without written permission from DairyFreeGina

DairyFreeGina is allergic to milk and lamb, and eats vegan and gluten free. Gina is a life long fitness enthusiast, runner and dancer who is passionate about talking food,nutrition, health and exercise. Gina loves cats big and small, calls Disney World her 2nd home– and often blogs on these topics too