Pumpkin and Carrot Casserole

by Editorial Staff

Carrots and pumpkin are just the perfect combination that works as a base for sweet and savory dishes. I am sharing with you a recipe for making sweet pumpkin and carrot casserole.

Summary

Cook Time	1 hour 40 mins
Total Time	1 hour 40 mins
Course	Side Dish
Servings (Default: 6)

Ingredients

Pumpkin – 1 Glass (grated)
Carrots – 1 Cup (grated)
Semolina – 1.5 Glasses
Oat Cream – 1 Cup
Baking powder – 1 teaspoon
Lemon juice – 1 Tbsp. the spoon
Sugar – 8 Art. spoons (5 tablespoons – in the dough, 3 tablespoons – for syrup)

Instructions

Prepare all ingredients. Preheat oven to 180 degrees.
Grate pumpkin and carrots on a fine grater, squeeze the juice.
Combine pumpkin, carrots, semolina, and sugar in a bowl.
Add baking powder to the oat cream, then pour it into a bowl.
Stir quickly, place in a baking dish. Cook the casserole in the oven for 30-40 minutes.
While the casserole is cooking, prepare 100 ml syrup. carrot-pumpkin juice, sugar and lemon juice. Heat mixture over medium heat, bring to a boil, simmer for 5 minutes, and remove from heat.
While the casserole is still hot, saturate it with cooked syrup. Leave it on for another 30-40 minutes.
Pumpkin and carrot casserole is ready,

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.