Carrot casseroles are popular among people who prefer diet foods. And the point here is not only the benefits that carrots can bring to the human body, but also the wonderful taste of the vegetable. If the carrots are chosen correctly, they turn out to be juicy and sweet - the casserole will turn out incredibly tasty. You can complement the dish with anything. If the casserole is prepared as a dessert, nuts, dried fruits, cottage cheese, cinnamon and other delicious ingredients are added to it. No less successful are salty casseroles, which contain vegetables, meat and various spices along with carrots. We will describe a variety of recipes for carrot casseroles in a slow cooker in this article.

Vegetable casserole made from potatoes and carrots is prepared very quickly, especially when a slow cooker comes to the rescue. The dish can be considered as an appetizer or as a side dish for something meaty, for example, cutlets or goulash. Of the ingredients that are used to prepare this carrot casserole in a slow cooker, you need a little:

• large carrots – 4 pcs.;
• potatoes – 6 pcs.;
• chicken eggs – 4 pcs.;
• onions – 2 pcs.;
• milk – 200 ml;
• melted butter – 4 tbsp;
• black pepper, salt.

Let's start preparing potato and carrot casserole in a slow cooker:

1. The potatoes in this dish are boiled, so first wash the tubers, put them in a saucepan, add water, add salt and cook “in their skins” until tender. Then add water, cool the potatoes, peel them and cut the tubers into thin slices.
2. Prepare the carrots and onions by peeling them and rinsing them in water to remove any dirt. Then chop the onion into half rings and the carrot into thin slices.
3. Pour 2 tbsp into a deep frying pan. melted butter, put carrots and onions there, put on fire and fry, adding a little salt and ground black pepper.
4. Pour the remaining butter into the multicooker bowl, grease the walls and bottom of the vessel with it, and place half of the potato slices in a neat, even layer. Season them with salt and pepper, top with fried carrots and onions, and then make a potato layer again.
5. Beat the eggs with a whisk and combine with milk. Salt the filling, add black pepper or some other spices. Pour the prepared mixture into the carrot casserole in the multicooker, turn on the “Baking” mode, and set the timer for 40 minutes.
6. Cook the carrot casserole in a slow cooker for the specified time. Then let it cool, transfer it to a dish and divide it into pieces.

Quick carrot casserole in a slow cooker

This carrot casserole in a slow cooker can be classified as a dessert, and one that is prepared in a hurry and is considered very healthy. Another advantage of the dish is that it is made from the simplest ingredients. Let's look at their list in more detail:

• large carrots – 2 pcs.;
• flour – 100 g;
• eggs – 2 pcs.;
• slaked soda – 1 tsp;
• sugar – 100 g;
• butter – 50 g;
• cinnamon – 2 tsp.

The process of preparing this carrot casserole in a slow cooker is not complicated and consists of the following steps:

1. First, peel the carrots, rinse them from dirt under the tap and grate them on a fine grater. To make it easy to grate the vegetable and for the casserole itself to be tasty, the carrots should be juicy and firm.
2. Beat chicken eggs into a bowl with grated carrots and mix the mixture with a fork or whisk. Sift the flour and also add it to the casserole dough. Add sugar and cinnamon there. Mix everything until smooth.
3. Quench the soda with vinegar and add to the dish. Stir the mixture one last time – it’s ready for baking.
4. Wipe the multicooker bowl dry and lubricate it with refined vegetable oil. You can use butter or corn oil. Transfer the dough for the carrot casserole into the multicooker and activate the “Baking” program.
5. Cook carrot casserole in a slow cooker for 40 minutes. Then open the lid slightly, let the dessert cool, remove the bowl and carefully turn it over onto a large plate.

Sprinkle the finished casserole with sugar, you can top it with jam or condensed milk. We cut the dessert into pieces and serve.

Carrot and vegetable casserole in a slow cooker

Carrots and other vegetables can be used to quickly and easily make a tender, filling casserole. This side dish will complement a meat dish well, but you can consider the casserole as a complete lunch or dinner. To bake carrot casserole in a slow cooker, you need the following products:

• carrots – 2 pcs. large size;
• sweet pepper – 2 pods;
• large tomato – 1 pc.;
• cauliflower – 300 g;
• onion – 1 head;
• fat sour cream – 1 cup;
• eggs – 2 pcs.;
• processed cheese – 200 g;
• milk – 200 ml;
• salt, pepper, herbs;
• butter – 20 g;
• vegetable oil – 3 tbsp.

Let's look at the process of preparing carrot casserole in a slow cooker step by step:

1. Wash the cauliflower thoroughly under running water and separate it into inflorescences. We cut out the cores from the peppers and remove the tails, clean and wash the carrots and onions.
2. Chop the sweet pepper into strips, grate the carrots, and chop the onion into half rings.
3. Pour sunflower oil into a deep frying pan and put it on fire. Add the onion and fry it for about 5 minutes, then add the carrots, cauliflower and bell pepper. Add some salt to the vegetables, cover with a lid and simmer for 10 minutes.
4. Grease the bottom and walls of the multi-cooker pan with a piece of butter. Place the fried vegetables into a bowl.
5. Beat the eggs with a fork or whisk in a separate bowl. Combine them with milk and sour cream, salt, pepper, mix.
6. Pour the resulting filling into a multi-cooker vessel. Grate the processed cheese on a coarse grater and sprinkle over the carrot casserole in the slow cooker.
7. Wash the tomatoes, cut them into thin slices and place them beautifully on top of the dish. Sprinkle chopped herbs on top and close the lid.
8. Set the appliance to the “Baking” mode and cook the carrot casserole in the slow cooker for 30 minutes.

It is advisable to serve it on the table while still warm, but even when cold, such an appetizer remains quite tasty.

Carrot casserole with pumpkin in a slow cooker

Simple, fast, bright and tasty - these four words can describe pumpkin and carrot casserole cooked in a slow cooker. This delicate, juicy dessert is very easy to prepare and requires a minimum amount of ingredients; we list them below:

• carrots – 200 g;
• pumpkin – 200 g;
• milk – 0.5 cups;
• eggs – 1 pc.;
• sugar – 2 tbsp;
• salt – 1 pinch;
• semolina – 2 tbsp;
• vanillin, cinnamon - to taste.

The method for preparing carrot casserole with pumpkin in a slow cooker is as follows:

1. We clean the carrots and thoroughly wash them from dirt. Remove the tough skin from the pumpkin. Three vegetables on a coarse grater into a deep container.
2. Pour the milk into a saucepan and put it on the fire. Bring to a boil, add pumpkin and carrots to the milk, cover with a lid and simmer over low heat until the vegetables become soft and the milk boils away.
3. Remove the pan from the stove and cool. Beat the egg into the mixture, add sugar and semolina, as well as vanillin and cinnamon, add salt to the ingredients and mix.
4. Wipe the multi-cooker pan dry and grease it with oil. Place a mixture of carrots and pumpkin on the bottom.
5. Activate the “Baking” program and cook the carrot casserole in the slow cooker for 50 minutes.

Carrot casserole with meat in a slow cooker

The basis for this casserole is juicy large carrots, which give the appetizer a pleasant sweetish taste. The dish is complemented by hearty pork, as well as cheese and potatoes. As a result, carrot casserole in a slow cooker turns out not to be a simple snack, but a complete dish that is suitable for satisfying hunger for a long time. The ingredients for this casserole will need the following:

Carrot casserole with meat in a slow cooker is prepared in the following way:

1. Peel the potatoes and carrots and rinse thoroughly under the tap. Then chop the vegetables into slices, put them in a saucepan, fill them with water, add a little salt and put them on the stove to cook. Cook the food for 10 minutes, then drain the water.
2. Wash the greens, shake off excess liquid, and chop finely. Pour the parsley and onions into a container with boiled potatoes and carrots.
3. We wash the pork, cut it into small cubes and place them in a deep frying pan. Add a little vegetable oil, place the frying pan on the stove and fry the meat for 10 minutes. Add some salt to the pork, add black pepper and mix.
4. Grease the multicooker bowl with oil. We put the meat on the bottom, level it and cover it with potatoes and carrots on top.
5. In a separate frying pan, melt the butter, add flour to it and fry it for 1-2 minutes. Then add the heated milk in a slow stream, stirring the sauce constantly.
6. We grate the cheese on a coarse grater, and when the milk mass boils, pour it into the frying pan and wait until it dissolves in the sauce.
7. Add some salt to the sauce and pour it over the food in the slow cooker.
8. Set the “Baking” program on the panel and cook the carrot casserole in the slow cooker for 30 minutes.

Carrot casserole in a slow cooker. Video

Almost all children, and many adults, if you offer them to try carrot casserole, will refuse. But, if you cook it skillfully, and perhaps keep a little silent about the composition of the dessert, it will be devoured by both cheeks, because the taste of the orange vegetable is not felt at all. To ensure that everyone without exception likes the carrot-cottage cheese casserole, there are little tricks.

The carrots must first be boiled in milk with the addition of spices, then chopped until smooth. Well, a detailed step-by-step recipe with photos will tell you about everything else. If you strictly follow the recipe instructions, carrot casserole with cottage cheese in a slow cooker will turn out tender, aromatic and very tasty. The same recipe can be prepared in the oven and it will turn out just as good.

Carrot-curd casserole in a slow cooker: step-by-step recipe

Ingredients:

• Cottage cheese - 200 g;
• Chicken egg - 2 pcs.;
• Carrots - 300 g;
• Milk - 200 ml;
• Sugar - 2 tbsp. l.;
• Butter - 50 g;
• Semolina - 3 tbsp. l.;
• Cinnamon, nutmeg 0.25 tsp each.

How to cook carrot casserole with cottage cheese in a slow cooker

Prepare the ingredients. Peel and wash the carrots.

Cut into arbitrary pieces. Their size doesn't really matter, but smaller ones will cook faster. Place in a multicooker bowl along with butter, milk, cinnamon and nutmeg. You can use any spices to suit your taste. Cloves, anise, cardamom are perfect.

Turn on the “Fry” mode, close the lid and cook until the carrots are soft. You should periodically check the presence of liquid and, if necessary, add a little milk.

Place the contents of the multicooker in a bowl, add cottage cheese, sugar, semolina and eggs. Adjust the amount of sugar yourself depending on the sweetness of the carrots.

Puree with an immersion blender until smooth.

Wash the multicooker container and wipe dry. Grease with vegetable oil and sprinkle with semolina. Turn on the “Baking” mode, 40 minutes. Let the bowl warm up for a couple of minutes and add the carrot-curd mixture. Flatten.

Bake in a closed slow cooker until the end of time.

Let cool slightly and then carefully and quickly invert onto a wire rack to steam. It will be problematic to remove the hot casserole from the bowl; it may fall apart, so be sure to wait at least half an hour. Carrot casserole with cottage cheese prepared in a slow cooker is ready to serve.

Very tasty topped with sour cream or jam.

Curd and carrot casserole, cooked in a slow cooker - A simple, very tasty and healthy dish that both children and adults will enjoy. The casserole turns out unusually tender and aromatic. You can serve it for breakfast or afternoon snack, always with sour cream. Try it, very tasty!

Ingredients

To prepare cottage cheese and carrot casserole in a slow cooker you will need:

chicken egg - 2 pcs.;

salt - a pinch;
sugar - 4 tbsp. l.;

vanillin - 1/4 sachet;

semolina - 4 tbsp. l. (in dough) + 0.5 tbsp. l. (for sprinkling the mold);

cottage cheese of any fat content - 500 g;

carrots (large) - 1 pc.;

butter - 5 g (for greasing the bowl).

Cooking steps

Add salt and sugar to raw eggs.

Beat the eggs thoroughly with a whisk, add vanilla and 4 tablespoons of semolina.

Mix the egg-semolina mass, add cottage cheese.

Beat the curd mass with an immersion blender until smooth.

Grate the peeled carrots on a fine grater and add to the curd mass.

Cook the cottage cheese and carrot casserole on the “Baking” mode for 60 minutes. Leave the finished casserole in the slow cooker with the lid open until it cools to a warm state.

Bon appetit!

I will share with you, friends, my favorite casserole. It is not only incredibly tasty, but also healthy. After all, this is a cottage cheese casserole with young carrots and a fresh apple. The casserole may not be high (I don’t like adding soda or baking powder here), but everything in it is natural. You can safely offer it to those who are on a diet or to small children. And you can serve it not only for breakfast or afternoon snack, but also as a dessert. My family even drinks tea with it instead of pie. I cook this carrot casserole in my favorite, the Redmond M170 multicooker.

Ingredients:

• Cottage cheese (fat content of your choice) - 500 gr.
• Semolina - 4 tablespoons
• Chicken egg - 2 pcs.
• Granulated sugar - 3-4 tablespoons
• Salt (optional) - a pinch
• Carrots - 1 pc. (average)
• Apple - 1 pc. (average)
• Cinnamon (ground) - optional
• Vanilla sugar (or vanillin) - optional
• Butter - grease the bowl

Preparing carrot casserole in a slow cooker:

1. Prepared cottage cheese, eggs, semolina, sugar, salt, carrots and apple for the casserole. I won't add vanillin. I won’t add cinnamon to the dough itself either, but I will sprinkle a little spice on the finished casserole. I took the butter out of the refrigerator to soften it a little. You will need to coat the bowl with oil (bottom and walls to the middle of the mold).


2. Transfer the cottage cheese into a bowl of a suitable size. I break the eggs, add granulated sugar and a little salt. Using a tablespoon, thoroughly rub the cottage cheese with additives. Then I add semolina and mix the mass well again. You probably see that my cottage cheese is grainy. I like the grains to remain. And if you prefer a homogeneous mass, you can use a blender before adding semolina. Or, before all additions, pass the cottage cheese through a meat grinder. Another option is to rub it through a sieve, but I don’t like this method. Or I just don’t know how - everything remains on the grid.


3. Let's continue. I grated the carrots on a medium grater. If you do this on a fine grater, it will give a lot of juice, but on a coarse grater, the carrots may remain damp in the casserole. She peeled the apple, then grated it too, but on a coarse grater. I mixed carrots and apples with the curd mass.


4. In addition to greasing the bowl with oil, I played it safe and sprinkled it with a little semolina. As an option, sprinkle with anniversary cookies, crushed into crumbs, or grated vanilla breadcrumbs. I placed the curd-carrot-apple mixture into the prepared bowl and leveled the top of the future casserole. I placed the bowl in the multicooker, closed the lid, and entered the “Baking” program on the display - time 50 minutes.


5. After the signal, I turned off the multicooker, opened the lid and removed the bowl. But I don’t take out the casserole right away, but let it cool a little.

6. Most often, any baked goods are removed from the bowl using a steamer basket. This casserole is no exception, so I got it this way. Then, transferring it to a plate, I lightly sprinkled the top (I used the same one as when baking) with powdered sugar and ground cinnamon. All. Now you can put it on the table. And then cut it into portions.