Finnish Foodie from DownUnder

A cherished dish in Finnish homes, Porkkanalaatikko (Carrot Casserole) is a staple of the Christmas table, enjoyed alongside ham, meatballs, and other festive favourites. Its mildly sweet and creamy texture makes it both comforting and nostalgic, a taste many Finns associate with childhood Christmases. Traditionally, it is prepared in advance and frozen, making Christmas cooking a little easier.

To make this casserole, start by preparing a batch of rice porridge, which serves as the base of the dish. I’ve explained how to make it in my last blog post, titled Karelian Pies, so feel free to refer back to it for detailed instructions.

While the porridge is cooling slightly, peel and dice five to seven medium carrots.

Place them in a saucepan with just enough water to cover them and let them boil until they are tender.

Once cooked, drain the water and mash the carrots until smooth.

Next, combine the mashed carrots with the warm rice porridge in a large mixing bowl.

Stir in two eggs, one at a time, until the mixture is smooth and well incorporated. At this stage, add golden syrup if you choose to use it.

Season with salt, white pepper, and a pinch of nutmeg if you enjoy a hint of warm spice.

Once everything is mixed, pour the mixture into a greased baking dish.

To give the casserole its signature look and texture, sprinkle breadcrumbs evenly over the top, then use a fork to create decorative ridges across the surface.

This not only makes the dish more visually appealing but also helps it bake evenly.

Preheat the oven to 150c (300f) and bake for about one and a half hours, or until the casserole sets and turns lightly golden on top.

The result is a deliciously soft, comforting dish that can be served warm right away or frozen for later use.

Carrot Casserole has been a part of Finnish Christmas traditions for over a century. It is one of the three classic Finnish vegetable casseroles, alongside swede casserole (lanttulaatikko) and potato (perunalaatikko). Each of these dishes brings its own unique flavour to the Christmas table, and many families have their own special variations. Some prefer to sweeten their carrot casserole with a touch of syrup, while others enjoy it just as it is—simple, hearty, and full of tradition.

This dish holds a special place in Finnish hearts, not only for its taste but also for the memories it brings. Whether you’re making it for Christmas or simply as a comforting side dish, it’s a recipe that carries the warmth of home with every bite.

Ingredients:

• 2 dl arborio rice
• 0.5 litre of water
• 1 litre of full cream milk
• 1 kg carrots, peeled and diced
• 2 eggs
• 2 tsp salt
• 1 tsp white pepper
• A pinch of nutmeg
• 2 tbsp breadcrumbs (for topping)
• 1 tbsp golden syrup (optional)

Carrot casserole (Porkkanalaatikko) is generally associated with Western Finland, where oven-baked casseroles (laatikot) became popular in the 19th and early 20th centuries. This region, including areas like Satakunta (where my mother-in-law is from) was known for its agricultural traditions, particularly dairy and root vegetable farming, which made casseroles a practical and nourishing choice.