Browse by
Browse by
Browse by
Browse by
Roasted Carrot Marshmallow Ginger Bake
Member Submitted Recipe
Roasted Carrot Marshmallow Ginger Bake
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Similar to a sweet potato casserole, this roasted carrot marshmallow ginger bake recipe will dress up any dinner table.

Prep time
0:20
Bake/Cook time
1:15
Yield
6 - 8 servings
Sign in to post a comment
Roasted Carrot Marshmallow Ginger Bake
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:20
Bake/Cook time :
1:15
Yield :
6 - 8 servings

INGREDIENTS

  • 1 pound carrots, ends trimmed, chopped into about 1/4-inch slices
  • 2 tablespoons olive oil
  • Kosher salt to taste
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup flour, plus 2 tablespoons, divided
  • 1/2 cup (1 stick) butter, melted, divided
  • 1/3 cup crushed ginger snap cookies
  • 1/4 cup Imperial Sugar Confectioners Powdered Sugar
  • 1/4 cup orange juice
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • Nonstick cooking spray
  • 1/2 cup marshmallow creme

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Line a large, rimmed baking sheet with foil. In a large bowl, toss carrot with olive oil and kosher salt. Roast 25-35 minutes, or until very tender. Remove from oven; let cool enough to handle.
  3. Reduce oven temperature to 375°F.  Meanwhile, make topping. In a medium bowl, using a fork, combine light brown sugar, 1/2 cup flour, 1/4 cup melted butter and ginger snap cookies. (Should resemble a crumble.) Cover; set aside.
  4. In a food processor, add roasted carrots, powdered sugar, orange juice, 1/4 cup melted butter, and eggs. Process until smooth. Add flour, baking powder, ginger and 1/8 teaspoon salt. Pulse several times until well combined.
  5. Lightly spray a 2-quart baking dish with nonstick cooking spray. Spread carrot mixture in pan. Swirl in marshmallow crème. Sprinkle ginger crumble over top. Bake 35-40 minutes, or until top is golden.

This Roasted Carrot Marshmallow Ginger Bake recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

Shout Out To Our Baking Friends
    ::    Frieda M    ::    kaitlyn    ::    Jojo890    ::    bev caylor    ::    Allegra Schuman    ::    Michelle Dollar    ::    Tresa B    ::    louise the cook    ::    Melissa Parker    ::    Meghan    ::    Cmarie    ::    Pati M    ::    Janie Lowry    ::    Cmonster    ::    MzHope    ::    Chris Reaves    ::    claire    ::    nancy v    ::    Agordon    ::    Lucy D
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.