Directions:
- Preheat oven to 350 degrees F.
- Combine carrots, water and salt in a medium saucepan; bring to a boil; reduce heat and cook, covered for 12 to 15 minutes or until carrots are tender. Drain.
- Process carrots and butter until smooth, stopping once to scrape down sides.
- Combine flour, baking powder, and SPLENDA Granulated Sweetener; add to carrot mixture and process until blended. Add eggs, one at a time and process until blended. Add vanilla and pulse 2 or 3 times.
- Spoon mixture into a buttered 1 quart baking dish.
- Bake for 30 to 45 minutes or until thoroughly heated.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.61 Kcal (924 kJ) | ||
| Calories from fat | 137.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.3g | 24% | |
|---|---|---|---|
| Cholesterol | 170mg | 57% | |
| Sodium | 437.63mg | 18% | |
| Potassium | 457.99mg | 10% | |
| Total Carbs | 14.63g | 5% | |
| Sugars | 5.81g | 23% | |
| Dietary Fiber | 3.6g | 14% | |
| Protein | 6.74g | 13% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 2mg | 11% | |
| Calcium | 127.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 75.43 Kcal (316 kJ) | ||
| Calories from fat | 47.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 24% | |
|---|---|---|---|
| Cholesterol | 58.13mg | 57% | |
| Sodium | 149.63mg | 18% | |
| Potassium | 156.59mg | 10% | |
| Total Carbs | 5g | 5% | |
| Sugars | 1.98g | 23% | |
| Dietary Fiber | 1.23g | 14% | |
| Protein | 2.3g | 13% | |
| Vitamin C | 1.2mg | 6% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 0.7mg | 11% | |
| Calcium | 43.7mg | 13% | |
* 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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