Directions:
- In a saucepan, simmer carrots in water for 20 minutes or until tender; drain. Place carrots and cream in a blender; cover and process until smooth. In a bowl, cream butter and brown sugar. Add eggs, nutmeg, cinnamon, salt, ginger and carrots; mix well. Pour into pastry shell. Bake at 450° for 15 minutes.
- For topping, melt butter in a small saucepan. Stir in brown sugar until dissolved. Add pecans; stir until coated, about 2 minutes. Spoon over carrot filling. Reduce heat to 325°, bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 526.17 Kcal (2203 kJ) | ||
| Calories from fat | 385.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.81g | 66% | |
|---|---|---|---|
| Cholesterol | 75mg | 25% | |
| Sodium | 245.95mg | 10% | |
| Potassium | 320.38mg | 7% | |
| Total Carbs | 33.7g | 11% | |
| Sugars | 17.33g | 69% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 7.19g | 14% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 2mg | 11% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 287.82 Kcal (1205 kJ) | ||
| Calories from fat | 210.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.41g | 66% | |
|---|---|---|---|
| Cholesterol | 41.02mg | 25% | |
| Sodium | 134.53mg | 10% | |
| Potassium | 175.25mg | 7% | |
| Total Carbs | 18.44g | 11% | |
| Sugars | 9.48g | 69% | |
| Dietary Fiber | 2.44g | 18% | |
| Protein | 3.93g | 14% | |
| Vitamin C | 1.4mg | 4% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 1.1mg | 11% | |
| Calcium | 50.2mg | 9% | |
* 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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