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.
Servings 10 servings
- 1 pound carrots peeled and quartered
- 2 large eggs
- 1/2 cup sugar
- 1 cup flour
- 1/4 cup vegetable oil
- 1/4 cup unsweetened apple sauce
- 2 cups whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
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.
Calories: 199kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 67mg | Potassium: 241mg | Fiber: 1g | Sugar: 15g | Vitamin A: 7710IU | Vitamin C: 2.6mg | Calcium: 80mg | Iron: 0.9mg