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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


Recipe Summary

50 mins
15 mins


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

2 carrots & 2 Tbsp. marshmallow topping
110 calories; protein 1.6g; carbohydrates 19.7g; dietary fiber 3.4g; sugars 13.9g; fat 3.3g; saturated fat 0.7g; vitamin a iu 18965.4IU; vitamin c 7mg; folate 22.1mcg; calcium 41.3mg; iron 0.4mg; magnesium 14.4mg; potassium 380.2mg; sodium 245mg; added sugar 8g.