Directions:
- Bring carrots and water to cover to a boil in a medium saucepan; cook 45 minutes or until very tender. Drain.
- Process carrots in a food processor until smooth.
- Stir together carrot puree, eggs, and remaining ingredients. Spoon into a lightly greased 1-quart baking dish.
- Bake at 350° for 45 minutes or until set. Prep: 10 min., Cook: 45 min., Bake: 45 min.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1549.96 Kcal (6489 kJ) | ||
| Calories from fat | 964.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 107.17g | 165% | |
|---|---|---|---|
| Cholesterol | 802.03mg | 267% | |
| Sodium | 544.95mg | 23% | |
| Potassium | 2222.96mg | 47% | |
| Total Carbs | 127.57g | 43% | |
| Sugars | 82.02g | 328% | |
| Dietary Fiber | 14.41g | 58% | |
| Protein | 27.52g | 55% | |
| Vitamin C | 27.2mg | 45% | |
| Vitamin A | 5.7mg | 189% | |
| Iron | 3.6mg | 20% | |
| Calcium | 482.1mg | 48% | |
| Amount Per 100 g | |||
| Calories | 191.43 Kcal (801 kJ) | ||
| Calories from fat | 119.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.24g | 165% | |
|---|---|---|---|
| Cholesterol | 99.06mg | 267% | |
| Sodium | 67.31mg | 23% | |
| Potassium | 274.56mg | 47% | |
| Total Carbs | 15.76g | 43% | |
| Sugars | 10.13g | 328% | |
| Dietary Fiber | 1.78g | 58% | |
| Protein | 3.4g | 55% | |
| Vitamin C | 3.4mg | 45% | |
| Vitamin A | 0.7mg | 189% | |
| Iron | 0.4mg | 20% | |
| Calcium | 59.5mg | 48% | |
* 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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