- 1 (8 ounce) package cream cheese, softened
- 1 (10.75 ounce) can condensed cream of celery soup
- 1/2 cup milk
- salt and ground black pepper to taste
- 3 pounds carrots, peeled and shredded
- 1 cup bread crumbs
- 1/2 cup shredded Cheddar cheese
- 1/4 cup melted butter
- Preheat an oven to 325 degrees F (165 degrees C).
- Beat the cream cheese with an electric mixer in a large bowl until smooth. Stir in cream of celery soup, milk, and salt and pepper. Mix in the shredded carrots, then spread carrot mixture into a 9×13-inch baking dish. Combine the bread crumbs, Cheddar cheese, and melted butter in another bowl. Sprinkle the cheese mixture on top of the carrots.
- Bake in the preheated oven until browned and bubbly, 45 to 50 minutes.