Directions:
- Cook carrots in boiling water to cover in a large saucepan 20-24 minutes or until tender. Drain well; cool.
- Process carrots and eggs in 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" square baking dish.
- Bake at 350 for 55-60 minutes until set.
- When I double this for a 11x13 dish, I will often use egg beaters for half of the eggs and reduce sugar by 1/4-1/3 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1742.06 Kcal (7294 kJ) | ||
| Calories from fat | 715.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 79.51g | 122% | |
|---|---|---|---|
| Cholesterol | 653.3mg | 218% | |
| Sodium | 1472.89mg | 61% | |
| Potassium | 2351.02mg | 50% | |
| Total Carbs | 236.97g | 79% | |
| Sugars | 169.69g | 679% | |
| Dietary Fiber | 18.24g | 73% | |
| Protein | 31.62g | 63% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 5.1mg | 170% | |
| Iron | 10.2mg | 57% | |
| Calcium | 838.3mg | 84% | |
| Amount Per 100 g | |||
| Calories | 178.76 Kcal (748 kJ) | ||
| Calories from fat | 73.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 122% | |
|---|---|---|---|
| Cholesterol | 67.04mg | 218% | |
| Sodium | 151.14mg | 61% | |
| Potassium | 241.24mg | 50% | |
| Total Carbs | 24.32g | 79% | |
| Sugars | 17.41g | 679% | |
| Dietary Fiber | 1.87g | 73% | |
| Protein | 3.24g | 63% | |
| Vitamin C | 1.5mg | 25% | |
| Vitamin A | 0.5mg | 170% | |
| Iron | 1mg | 57% | |
| Calcium | 86mg | 84% | |
* 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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