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Correo Electrónico
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Ingredientes
- CARROTS FOR #FALLFEST
- Feed Me Phoebe: Baked Moroccan Chicken with Carrots and Turmeric
- Homemade Delish: Thai Carrot Noodles
- In Jennie’s Kitchen: Dairy-Free Carrot Cupcakes
- The Wimpy Vegetarian: Light Carrot Flans
- Weelicious: Carrot Parsnip Latkes
- The Mom 100: Roasted Cauliflower and Carrots with Olive Drizzle
- Napa Farmhouse 1885: Chicken & Carrot Saute With Coconut-Basil Sauce
- Red or Green: Roasted Carrot, Shallot & Coconut Soup
- Healthy Eats: 6 Healthy Ways to Up Your Carrot Cake Game
- Taste with the Eyes: A Twist on Carrots and Quinoa
- Creative Culinary: Roasted Carrots with Honey, Rosemary and Thyme
- FN Dish: 5 Showstopping Carrot Cakes to Bake for Thanksgiving Dessert
View Full Recipe at The Wimpy Vegetarian
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 115g | |
| Calories 242 | |
| Calories from Fat 12 | 5% |
| Total Fat 1.32g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 380mg | 16% |
| Potassium 280mg | 8% |
| Total Carbs 51.25g | 14% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.3g | 3% |
| Protein 6.16g | 10% |
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