1. Cook carrots in boiling salt water until they are tender (20-25 minutes).
2. Drain well.
3. Put into food processor and blend until smooth.
4. Mix in remaining ingredients.
5. Bake in 2 qt soufflé dish (or spring form cake pan) at 400 degrees for 15 minutes, reduce heat to 350 degrees for 45 minutes (or less to prevent burning).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (202g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 37 (34%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 11.3mg||3 %|
|Sodium 166.3mg||6 %|
|Potassium 496.4mg||13 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 11.8g|
|Protein 3.8g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 108
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