Directions:
- Put carrots in a large saucepan and add water to cover. Boil over high heat for 25 minutes or until carrots are tender. Drain and place in a large mixing bowl. Mash carrots with a fork.
- Preheat oven to 350 degrees. Coat a 9-inch non-stick springform pan with non-stick cooking spray. (You can also use a tart pan with a removable bottom, muffin or mini-muffin tin. Be sure sides are at least 2 inches high.) Set aside.
- Add rest of the ingredients to the carrots. Beat at medium speed with an electric mixer until well blended. (Can also be mixed by hand.) Do not overbeat - should still have little bits of carrot.
- Pour mixture in pan. Bake for 45 minutes or until toothpick inserted in the center comes out clean. (For muffins, 30 minutes and mini-muffins, start checking after 20 minutes.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.87 Kcal (820 kJ) | ||
| Calories from fat | 90.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 15% | |
|---|---|---|---|
| Cholesterol | 31mg | 10% | |
| Sodium | 31.86mg | 1% | |
| Potassium | 175.38mg | 4% | |
| Total Carbs | 24.72g | 8% | |
| Sugars | 15.04g | 60% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 292.45 Kcal (1224 kJ) | ||
| Calories from fat | 134.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.96g | 15% | |
|---|---|---|---|
| Cholesterol | 46.29mg | 10% | |
| Sodium | 47.57mg | 1% | |
| Potassium | 261.86mg | 4% | |
| Total Carbs | 36.91g | 8% | |
| Sugars | 22.45g | 60% | |
| Dietary Fiber | 1.56g | 4% | |
| Protein | 3.53g | 5% | |
| Vitamin C | 2.2mg | 2% | |
| Vitamin A | 0.4mg | 8% | |
| Iron | 0.6mg | 2% | |
| Calcium | 73mg | 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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