Directions:
- Set oven to 350 degrees.
- Butter an 2-quart baking dish.
- Cook the carrots in a saucepan until fork-tender, about 15 minutes drain VERY well (you might even want to pat dry with a paper towel) cool slightly.
- Place the cooled carrot in a food processor and process until smooth.
- Add in all remaining ingredients; pulse to combine.
- Transfer to baking dish.
- Bake for about 40 minutes or until puffed and set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.27 Kcal (972 kJ) | ||
| Calories from fat | 75.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 13% | |
|---|---|---|---|
| Cholesterol | 106.53mg | 36% | |
| Sodium | 350.26mg | 15% | |
| Potassium | 720.29mg | 15% | |
| Total Carbs | 35.24g | 12% | |
| Sugars | 20.86g | 83% | |
| Dietary Fiber | 5.22g | 21% | |
| Protein | 5.8g | 12% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 0.9mg | 5% | |
| Calcium | 167.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 108.26 Kcal (453 kJ) | ||
| Calories from fat | 35.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 13% | |
|---|---|---|---|
| Cholesterol | 49.65mg | 36% | |
| Sodium | 163.25mg | 15% | |
| Potassium | 335.71mg | 15% | |
| Total Carbs | 16.42g | 12% | |
| Sugars | 9.72g | 83% | |
| Dietary Fiber | 2.43g | 21% | |
| Protein | 2.7g | 12% | |
| Vitamin C | 4.3mg | 15% | |
| Vitamin A | 0.7mg | 52% | |
| Iron | 0.4mg | 5% | |
| Calcium | 77.9mg | 17% | |
* 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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