My kids will not eat cooked carrots. They pick them out of everything and leave them in piles next to their plates. Unless the offensive carrots are in Carrot Cloud. We found this recipe in the More With Less Cookbook and it has always been a huge hit with all our eaters. We've done a few modifications and the kids renamed it because it is very fluffy and light – like clouds. Also, as long as you remember that you need cooked carrots, it is so simple to throw it together. And it is always (always) a huge hit at a potluck.
3-4 cups of cooked carrots (a 2 pound bag is perfect, and don't bother peeling the carrots)
1 1/2 cups of cracker crumbs (reserve a handful for topping)
2 cups grated cheese
2 cups milk
1/4 cup chopped fresh parsley
2 tsp. salt
1/2 tsp. pepper
Preheat the oven to 350.
Use a blender or food processor to make the cracker crumbs and purée the carrots. The smoother the carrots are, the fluffier the cloud.
With a mixer (or a really strong arm) whip the eggs and milk until they are frothy. Add the rest of the ingredients and whip for about 5 minutes. The long whipping adds air to the mixture and makes it “cloudy”. Grease a casserole dish and scoop the mixture in, smoothing and sprinkling the reserved cracker crumbs over the top. Bake for about 45 minutes or until a fork inserted in the center comes out clean.
Enjoy. We always do.