Preheat oven to 300-325 degrees. Bring large pot of lightly salted water to a boil. Add carrots to water and cook until tender, 10-15 minutes. Drain carrots and place them in food processor. Add melted butter, white sugar, flour, baking powder, vanilla extract, and eggs to processor. Process until mixture is smooth, then place in a 9x12 baking dish. Bake for 30 minutes, or till firm for a clean knife (inserted and clean upon removal. Serve as side dish, or filling for pies, tarts, or turn-overs.
If used as filling, a pinch of nutmeg and cinnamon can be added.
This recipe can be cut in half and baked in an 8x8 dish for smaller group.
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 24|
|Calories from Fat: 93 (68%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 126.1mg||39 %|
|Sodium 145.1mg||5 %|
|Potassium 159.1mg||4 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 6.5g|
|Protein 3.8g||5 %|
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Calories per serving: 136
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