Directions:
- Place the carrots, water and salt in a skillet; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Do not drain. Mash carrots. Stir in butter until melted. Add graham cracker crumbs and ginger. Lightly beat egg yolks; add to carrot mixture. Transfer to a large bowl.
- In a small bowl, beat egg whites until stiff peaks form. Gently fold into carrot mixture. Transfer to a greased 1-1/2-qt. baking dish. Combine the topping ingredients; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.03 Kcal (1281 kJ) | ||
| Calories from fat | 122.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.56g | 21% | |
|---|---|---|---|
| Cholesterol | 79.98mg | 27% | |
| Sodium | 506.79mg | 21% | |
| Potassium | 519.79mg | 11% | |
| Total Carbs | 41.93g | 14% | |
| Sugars | 15.99g | 64% | |
| Dietary Fiber | 5.65g | 23% | |
| Protein | 5.83g | 12% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 1.5mg | 8% | |
| Calcium | 69.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 128.51 Kcal (538 kJ) | ||
| Calories from fat | 51.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 21% | |
|---|---|---|---|
| Cholesterol | 33.59mg | 27% | |
| Sodium | 212.82mg | 21% | |
| Potassium | 218.28mg | 11% | |
| Total Carbs | 17.61g | 14% | |
| Sugars | 6.71g | 64% | |
| Dietary Fiber | 2.37g | 23% | |
| Protein | 2.45g | 12% | |
| Vitamin C | 3.8mg | 15% | |
| Vitamin A | 0.7mg | 54% | |
| Iron | 0.6mg | 8% | |
| Calcium | 29mg | 7% | |
* 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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