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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Carrot Pudding

Source: dLife

A sweet and creamy carrot and Cheddar cheese casserole with cinnamon and raisins.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	120.0

Total Carbs	20.5 g

Dietary Fiber	2.0 g

Sugars	10.8 g

Total Fat	2.7 g

Saturated Fat	0.5 g

Unsaturated Fat	0.8 g

Potassium	259.0 mg

Protein	5.4 g

Sodium	254.1 mg

Dietary Exchanges 2.7 Fat, 0.7 Vegetables, 0.5 Fruits, 0.4 Other Carbs, 0.4 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 lb Carrots, cooked, drained, whole 0.5
0 1/2 cup sugar 1.5
1 1/2 tbsp Margarine, 80% fat, unsalted 0.5
0 1/2 cup white all purpose flour 1.5
1 1/2 tsp low sodium baking powder 0.5
0 1/2 tsp ground cinnamon 0.5
0 1/2 tsp salt 0.5
0 1/2 cup seedless raisins 0.5
0 1/2 cup Cheese, cheddar, fat free, shredded 4.0
4 each egg whites 0.25
0 1/4 cup sliced almonds

Directions

Preheat oven to 475 degrees F.
In one bowl combine carrots, sugar, and margarine. In another bowl mix flour, baking powder, cinnamon, and salt and toss with carrot mixture. Add in raisins and cheese. Fold in eggs and pour into an 8-inch baking pan. Top with almonds.
Bake for 10 minutes. Lower heat to 350 degrees F and bake for 50 to 60 minutes or until golden and set. Slice into squares.