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Carrot Pudding
Source: dLife

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

Rating:
Prep Time: 20 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 Vegetables , 1 Fruits , 1/2 Other Carbs , 1/2 Starch , 1/2 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 lb  Carrots, cooked, drained, whole
0 1/2 cup  sugar
1 1/2 tbsp  Margarine, 80% fat, unsalted
0 1/2 cup  white all purpose flour
1 1/2 tsp  low sodium baking powder
0 1/2 tsp  ground cinnamon
0 1/2 tsp  salt
0 1/2 cup  seedless raisins
0 1/2 cup  Cheese, cheddar, fat free, shredded
4 each  egg whites
0 1/4 cup  sliced almonds
Directions
  1. Preheat oven to 475 degrees F.
  2. 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.
  3. 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.

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