Directions:
- Cook carrots in boiling water to cover in a large saucepan 20 to 24 minutes or until tender. Drain well; cool.
- Process carrots and eggs in a food processor until smooth, stopping to scrape down sides. Add sugar and remaining ingredients; process 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
- Bake at 350° for 55 to 60 minutes or until set.
- *1 1/2 pounds carrots, sliced, may be substituted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1496.15 Kcal (6264 kJ) | ||
| Calories from fat | 665.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.94g | 114% | |
|---|---|---|---|
| Cholesterol | 720.26mg | 240% | |
| Sodium | 333.45mg | 14% | |
| Potassium | 1328.35mg | 28% | |
| Total Carbs | 189.62g | 63% | |
| Sugars | 148.43g | 594% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 28.1g | 56% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 4.2mg | 24% | |
| Calcium | 606.4mg | 61% | |
| Amount Per 100 g | |||
| Calories | 277.32 Kcal (1161 kJ) | ||
| Calories from fat | 123.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.7g | 114% | |
|---|---|---|---|
| Cholesterol | 133.51mg | 240% | |
| Sodium | 61.81mg | 14% | |
| Potassium | 246.22mg | 28% | |
| Total Carbs | 35.15g | 63% | |
| Sugars | 27.51g | 594% | |
| Dietary Fiber | 0.42g | 9% | |
| Protein | 5.21g | 56% | |
| Vitamin C | 0.4mg | 3% | |
| Vitamin A | 0.2mg | 28% | |
| Iron | 0.8mg | 24% | |
| Calcium | 112.4mg | 61% | |
* 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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