Servings: 10 servings
classic recipes, easy side dish recipes, holiday recipes
Calories: 199 kcal
It's like pumpkin pie filling, but with carrots. And it's for dinner instead of dessert. Although, I can totally see myself topping it with a dollop of whipped cream and eating the whole thing cold, straight from the pan, in the middle of the night - just like I do with pumpkin pie.
peeled and quartered
unsweetened apple sauce
Heat oven to 325. Spray an 8x8 baking dish with non-stick spray.
Place the carrots in a microwavable safe bowl. Add 2 tablespoons of water and cover with plastic wrap or a lid. Microwave for 8 minutes or until carrots are tender. If they are still firm, continue cooking for 2 more minutes.
Place cooked carrots in blender or food processor and puree.
Add carrots to large bowl.
In a medium bowl, whisk together remaining ingredients. Pour into carrot mixture and whisk to combine, taking care not to overbeat the mixture. If air bubbles form, let sit until they deflate and then continue.
Pour mixture into baking dish and bake for one hour or until custard is set but still slightly wobbly in the center. Custard will firm up as it cools.
Amount Per Serving
Calories from Fat 72
% Daily Value*
Saturated Fat 5g31%
Vitamin A 7710IU154%
Vitamin C 2.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.