Carrot Pineapple Casserole

Carrot soufflé is one of my favorite holiday dishes to make.  Traditional soufflé recipes include loads of butter, re-fined sugar, and eggs.  So, I was eager to transform this delightful dish using all plant-based ingredients.  Now unfortunately the dish cannot be considered soufflé since its void of eggs, but it is just as yummy!

Here are a few tips to expedite the process.  I bought the pre-cut, pre-peeled, 1lb bag of baby carrots.  This is the brand that was at my local store.   I also used and Instant Pot to reduce the cooking time of the carrots.                                       

Orange zest is simply the peel from an orange.  You can pick up a zester or you can buy dried orange peel.  Dried orange peel will be on the aisle with spices.  I used fresh zest for this recipe, but the dry zest will work just as well.                               

Also, did you know that you can easily make your own whole grain flours when needed.  This recipe calls for oat flour.  If you have any old fashioned rolled oats or quick oats on hand, you simply toss some in a blender or a coffee grinder and process the grain into a flour consistency.  There you have it, flour on demand! And most importantly, it’s the whole grain.  Feel free to do this with any whole grains like brown rice, barley, spelt berries, and millet just to name a few.                                                                          

So now, go ahead and whip up this quick dish and indulge!

Carrot Pineapple Casserole

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Side Dish
Servings 5 servings


  • 5 oz Dates, Deglet Noor
  • 1 lb Baby Carrots (pre-cut and peeled)
  • (1) 20 oz can Pineapples, crushed, in 100% juice
  • 1/3 cup Oat Flour (See flour alternative in step #5)
  • 1.5 tsp Pure Vanilla Extract (I prefer alcohol-free)
  • 1.5 tsp Cinnamon
  • 1/8 tsp Allspice
  • 2 Tbsp Soy Plant-based Milk, Unsweetened (or any unsweetened plant-based milk of choice)
  • 1 medium Navel Orange
  • 1/8 tsp Orange Zest (fresh is preferred, but dried orange peel will work)
  • 1 small Banana, very ripe
  • 1 Tbsp Pecans, unsalted, chopped (optional garnish)


  • Preheat oven to 350F.
  • For convenience sake, I opted to use the pre-cut and peeled baby carrots. Steam the carrots only, DO NOT BOIL. Boiling will introduce too much liquid into the recipe. I prefer steaming the pound of carrots using the Insant Post for 3 minutes using a steamer basket. Open the quick release steam valve and remove lid. Alternate stove-top method: steam on the stovetop for about 15 minutes until fork tender. Add the steamed carrots to food processor fited with "S" blade.
  • Weigh out 5 ounces of pitted dates.  I used Deglet Nor dates, but Medjool dates will work too.  This will equal about 1 cup.  Cut each date in half to ensure that all the pits are removed.  Allow the dates to soak in about a cup of hot water for about 15 minutes to soften up.  Using a strainer, drain the water from dates and add to food processor fitted with carrots.
  • Using a strainer, drain out as much liquid as possible from the crushed pineapples. Measure out 1/2 cup of drained, crushed pineapples and add to the food processor. Set the remaining drained pineapples aside.
  • Add pure vanilla extract, cinnamon, allspice,  milk, and oat flour to food processor.  NOTE:  Oat flour can be easily made by taking either old fashion rolled or quick oats and blending them in a high speed blender until a fine flour consistency is formed.  Use about 1/4 cup plus 1 Tbsp of oats to get the 1/3 cup of flour thats required for the recipe. Be sure to measure the prepared flour to the required amount thats needed for the recipe.  Left over flour can be stored in a tightly sealed glass mason jar in your pantry.   
  • Cut the navel orange in half. Zest the peel of the orange to get 1/8 tsp.  If you do not have a zester, dried orange peel will work just fine.   Juice the orange to get 1/4 cup of juice.  Add juice and zest to food processor.
  • Add 1/4 cup of ripe banana slices to the food processor.
  • Process all ingredients until the mixture is completely pureed and smooth. Using a spoon, fold in an additional 1/2 cup of the drained, crushed pineapples.
  • Using (5) UNGREASED ramekins evenly distribute the puree into each ramekin or pour into an 8x8-casserole pan. Bake at 350F for 40 minutes.  Remove from oven; allow to cool at least 15 minutes.  Optional  -  garnish with crushed pineapples and chopped pecans.  Enjoy! 


Tip:  While the dates are soaking for 15 minutes, steam carrots and add  the carrots and all other remaining ingredients into food processor.  Then drain the dates and add to food processor.
Tried this recipe?Let us know how it was!

2 Comments Add yours

  1. Susanna says:

    Could you substitute sweet potato purée for carrots?

    1. Faith Scott says:

      Hello Susanna! Yes, feel free to substitute sweet potato for the carrots. I am pretty sure it will be just as yummy! Be sure to let us know how your version comes out! Have a super fantastic day because you simply can!

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