Buns in My Oven · by Karly Campbell★ 4.0 (2)
Carrot Custard
NUTRITION · PER SERVING75M COOK
CAL 10%·PRO 9%
CARBS 26G54% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER15G TOTAL SUGAR
FAT 8G38% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked custard made with puréed carrots, eggs, and warm spices like cinnamon. Resembles pumpkin pie filling but served as a side. Can also be enjoyed as a dessert with whipped cream.
sideamerican⚙️ food processor🥧 baking dish⚡ microwave🌀 blender🔥 ovenvegetarian
View the full recipe on Buns in My Oven →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 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
At a glance
PER SERVING · TIME 75M
CAL 10%·PRO 9%
CARBS 26G54% OF CAL
2G FIBER0G ADDED0G INTRINSIC10G OTHER15G TOTAL SUGAR
FAT 8G38% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 62mg
- Total sugar
- 15g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 248mg
- Calcium
- 81mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 62MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.