Directions:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 1 quart casserole dish.
- Place carrots and enough water to cover them in a small saucepan. Bring to a boil, and cook until carrots are very tender. Drain. Using a blender or food processor, puree carrots to a smooth consistency.
- In a medium bowl, mix together the carrots and butter. Beat in the eggs, sugar, milk, salt, cinnamon, nutmeg, and vanilla. Spread mixture into the prepared casserole dish.
- Bake for 25 to 30 minutes in the preheated oven, or until set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.39 Kcal (475 kJ) | ||
| Calories from fat | 38.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 7% | |
|---|---|---|---|
| Cholesterol | 87.2mg | 29% | |
| Sodium | 268.08mg | 11% | |
| Potassium | 227.01mg | 5% | |
| Total Carbs | 15.27g | 5% | |
| Sugars | 7.5g | 30% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 3.86g | 8% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.5mg | 3% | |
| Calcium | 52.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 111.61 Kcal (467 kJ) | ||
| Calories from fat | 37.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 7% | |
|---|---|---|---|
| Cholesterol | 85.83mg | 29% | |
| Sodium | 263.88mg | 11% | |
| Potassium | 223.45mg | 5% | |
| Total Carbs | 15.03g | 5% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 3.8g | 8% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.5mg | 19% | |
| Iron | 0.5mg | 3% | |
| Calcium | 51.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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