Recipe by e-niunia
"This is a recipe I tried at a friend's Easter dinner. It was so good, everyone wanted to know how to make it. It originated from Jeff, so we all call it 'Jeff's Carrots' now. Try a different amount of sugar if you like things more or less sweet. Enjoy!"
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ground allspice, or to taste
ground nutmeg, or to taste
ground ginger, or to taste
salt and ground black pepper to taste
My family is filled with reluctant carrot eaters. This is pretty good, however, I think the content of eggs is awfully high. I used one for half of this recipe, and there were parts that had the consistency of an omelet. I would say you can probably get away with one egg for the entire recipe. I didn't have vanilla (apparently I have been baking up a storm), but this dish was good without it.
I liked this so much. A great way to use a whole bag of carrots. It tasted like dessert. I took the other reviewer's advice and only used 1 egg and that worked out really well (thanks). I also used coconut oil and 1/2 butter, and a little less sugar. I'd say 1/4 cup would work just fine. I didn't have vanilla either, but it still tasted great. I'll definitely make this again soon.
I wouldn't make these again, super sweet and did not let the carrots great flavor through at all. My family wouldn't touch it. I was sorry to have wasted my good organic carrots, so I made it into muffins.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 273
** Calories from Fat: 141
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