• 8servings
  • 75minutes
  • 243calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B9, H
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 pounds carrots, peeled and chopped

  2. 1/2 cup margarine

  3. 3 eggs

  4. 3/4 cup brown sugar

  5. 1/4 cup flour

  6. 1 1/2 teaspoons baking powder

  7. 3/4 teaspoon baking soda

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.

  3. Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.

  4. Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.

  5. Bake, uncovered, in the preheated oven for 1 hour, or until firm.


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