Directions:
- Preheat oven to 350 degrees.
- Lightly grease a 1 1/2 quart souffle dish; set aside.
- Cook carrots in boiling water to cover for 15 minutes or until tender; drain.
- In the work bowl of a food processor, combine carrots, butter, eggs, flour, baking powder, sugar and cinnamon an dprocess until smooth, stopping once to scrape down the sides.
- Spoon into prepared dish.
- Bake about 1 hour or until lighlty browned.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.86 Kcal (979 kJ) | ||
| Calories from fat | 118.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.18g | 20% | |
|---|---|---|---|
| Cholesterol | 91.88mg | 31% | |
| Sodium | 84.89mg | 4% | |
| Potassium | 397.79mg | 8% | |
| Total Carbs | 27.14g | 9% | |
| Sugars | 18.95g | 76% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 3.53g | 7% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 1mg | 33% | |
| Iron | 0.5mg | 3% | |
| Calcium | 82.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 172.41 Kcal (722 kJ) | ||
| Calories from fat | 87.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.72g | 20% | |
|---|---|---|---|
| Cholesterol | 67.74mg | 31% | |
| Sodium | 62.58mg | 4% | |
| Potassium | 293.26mg | 8% | |
| Total Carbs | 20.01g | 9% | |
| Sugars | 13.97g | 76% | |
| Dietary Fiber | 2.01g | 11% | |
| Protein | 2.6g | 7% | |
| Vitamin C | 3.8mg | 9% | |
| Vitamin A | 0.7mg | 33% | |
| Iron | 0.3mg | 3% | |
| Calcium | 61.1mg | 8% | |
* 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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