Ingredients
12
12 servings
- •3 pounds carrots, peeled and chopped
- •5 tablespoons cornflake crumbs
- •6 eggs
- •2 cups milk
- •3 cups shredded sharp Cheddar cheese
- •½ cup melted butter
- •½ cup finely chopped onion
- •1 teaspoon salt
- •¼ teaspoon black pepper
- •1 pinch cayenne pepper
- •⅛ teaspoon ground nutmeg
- •1 ½ cups cornflake crumbs
Instructions
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until very tender, about 15 minutes. Drain water, remove steamer basket, and return carrots to pan; mash with an electric mixer until smooth.
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup ring mold or Bundt® pan; sprinkle mold with 5 tablespoons corn flake crumbs.
- Crack the eggs into a large bowl and beat at high speed until light yellow, about 1 minute. Stir in the cooked carrots, milk, Cheddar cheese, butter, onion, salt, pepper, cayenne pepper, nutmeg, and the remaining 1 1/2 cup corn flake crumbs; mix well. Spoon into prepared mold.
- Bake in preheated oven until puffed and lightly browned, abut 1 hour. Remove from oven; let stand 30 minutes before inverting onto serving platter.
Nutritional Facts
Per 12 servings
- Calories: 338
- Carbohydrate: 26g
- Fat: 21g
- Fiber: 3g
- Protein: 14g
- Sugar: 9g
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