Cheesy Carrot Bake Metric Ingredient Imperial 1 kg carrots 2 lb 25 ml butter 2 tbsp 1 medium onion, chopped 1 500 ml cheddar cheese, shredded 2 cup - salt & pepper to taste - - buttered bread crumbs - - parsley - Peel, slice and cook carrots in boiling water until tender. Drain and mash well. Add butter, onion, cheese and seasonings. Turn into a casserole dish. Sprinkle top with buttered crumbs before baking. Bake at 350 F (180 C) for 40 minutes, until bubbling. Garnish with parsley.