Can we get a drumroll, please, for the marshmallow fluff recipe you've been waiting for? This dish may look like regular oven-roasted carrots, but when you add the homemade marshmallow "fluff" it immediately goes in the direction of sweet potato casserole. Source: EatingWell Magazine, November 2019

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Combine cumin, coriander, cinnamon, 1 1/4 teaspoons salt and pepper in a small bowl. Place carrots on a rimmed baking sheet and toss with oil and the spice mixture. Roast, stirring occasionally, until deep golden-brown, 30 to 40 minutes.

  • Meanwhile, bring 1 inch of water to a bare simmer in a medium saucepan. Whisk egg whites, sugar, corn syrup, cream of tartar and the remaining pinch of salt in the bowl of a stand mixer. Set the bowl over the barely simmering water and whisk until the sugar has dissolved, 2 to 3 minutes. Move the bowl to the stand mixer and beat on high with the whisk attachment until the mixture has doubled in size and is white and fluffy, about 3 minutes. Add vanilla and beat on high for 15 seconds.

  • Spread 1 1/2 cups of the marshmallow topping on a serving platter (reserve the rest for another use). Top with the carrots, coconut and parsley.


To make ahead: Refrigerate marshmallow mixture (Step 3) for up to 1 week.

Equipment: Stand mixer

Nutrition Facts

110 calories; 3.3 g total fat; 0.7 g saturated fat; 245 mg sodium. 380 mg potassium; 19.7 g carbohydrates; 3.4 g fiber; 14 g sugar; 1.6 g protein; 18965 IU vitamin a iu; 7 mg vitamin c; 22 mcg folate; 41 mg calcium; 14 mg magnesium; 8 g added sugar;

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Rating: 5 stars
This is a really special recipe. The marshmallow layer is sooo worth the extra effort. This would be a great dish to bring to Thanksgiving. Read More