Directions:
- Preheat oven to 350 degrees and prepare an 8 inch casserole dish.
- In a large pot bring water to a boil and add carrots. Cook carrots until tender, about 15 minutes. Drain.
- In a blender or food processor add butter, egg, flour, baking powder, salt, and sugars. Add one quarter of the carrots and puree. Slowly add remaining carrots, pureeing after each addition.
- Transfer to prepared baking dish and bake for 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.47 Kcal (856 kJ) | ||
| Calories from fat | 90.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 16% | |
|---|---|---|---|
| Cholesterol | 74.9mg | 25% | |
| Sodium | 278.67mg | 12% | |
| Potassium | 370.03mg | 8% | |
| Total Carbs | 26.74g | 9% | |
| Sugars | 17.57g | 70% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 3.35g | 7% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 0.7mg | 4% | |
| Calcium | 93.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 167.11 Kcal (700 kJ) | ||
| Calories from fat | 74.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 16% | |
|---|---|---|---|
| Cholesterol | 61.21mg | 25% | |
| Sodium | 227.75mg | 12% | |
| Potassium | 302.42mg | 8% | |
| Total Carbs | 21.86g | 9% | |
| Sugars | 14.36g | 70% | |
| Dietary Fiber | 2.29g | 11% | |
| Protein | 2.74g | 7% | |
| Vitamin C | 3.7mg | 8% | |
| Vitamin A | 0.7mg | 28% | |
| Iron | 0.6mg | 4% | |
| Calcium | 76.1mg | 9% | |
* 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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