Preparation
- Preheat oven to 400 degrees.
- Spray 2-quart round glass baking dish with vegetable spray.
- In a medium saucepan, bring 4 cups of water to a boil. Add salt and carrots and cook until tender (about 25 min). Remove from stove and drain.
- Mash carrots with a fork until smooth (or puree in a food processor).
- In a large bowl, combine carrots, cinnamon, sugar and butter. Mix until blended.
- Add fruit, eggs and whipping cream. Beat until mixture is smooth.
- Pour into baking dish; bake 45 minutes or until set.
- Top with mini marshmallows and bake for a few more minutes or until marshmallows start to melt and begin to brown.
Depending on the thickness of the carrots, they may need a little more time to boil to become soft.
Yield
Makes 6-8 servings
Nutritional Facts
1 Serving: Calories 349; Fat 15g (36.8% calories from fat); Protein 3g; Carbohydrates 55g; Dietary Fiber 1g; Cholesterol 83mg ; Sodium 174mg.