Ingredients:
- prep time: 30 minutes
- topping
- 1. preheat oven to 350 degrees f. grease or spray a 9 x 13 casserole dish with cooking spray.
- 2. place carrots in a large saucepan and cover with water by 1 inch. bring to a boil. cook, uncovered, until carrots are tender when pierced with a fork, 12-15 minutes. drain.
- 3. place carrots and remaining ingredients in a food processor fitted with a metal blade (you may have to do this in batches). puree until smooth.
- 4. spread into prepared casserole dish.
- 5. combine topping ingredients. sprinkle over carrot mixture.
- my picture here does not have the nut topping
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 874.09 Kcal (3660 kJ) | ||
| Calories from fat | 491.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.58g | 84% | |
|---|---|---|---|
| Cholesterol | 216.08mg | 72% | |
| Sodium | 206.92mg | 9% | |
| Potassium | 959.85mg | 20% | |
| Total Carbs | 91.55g | 31% | |
| Sugars | 64.45g | 258% | |
| Dietary Fiber | 8.55g | 34% | |
| Protein | 12.33g | 25% | |
| Vitamin C | 14.4mg | 24% | |
| Vitamin A | 2.1mg | 69% | |
| Iron | 3.3mg | 18% | |
| Calcium | 242.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 236 Kcal (988 kJ) | ||
| Calories from fat | 132.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.74g | 84% | |
|---|---|---|---|
| Cholesterol | 58.34mg | 72% | |
| Sodium | 55.87mg | 9% | |
| Potassium | 259.15mg | 20% | |
| Total Carbs | 24.72g | 31% | |
| Sugars | 17.4g | 258% | |
| Dietary Fiber | 2.31g | 34% | |
| Protein | 3.33g | 25% | |
| Vitamin C | 3.9mg | 24% | |
| Vitamin A | 0.6mg | 69% | |
| Iron | 0.9mg | 18% | |
| Calcium | 65.5mg | 24% | |
* 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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