Auntie’s Carrot Pie

by Susan M. Lark M.D.

Last Reviewed 04/06/2012

5 carrots — peeled and grated
½ c. oil
½ c. brown sugar
2 eggs
½ c. corn meal
¼ c. ground flaxseed

Combine all ingredients except egg whites. Beat the egg whites until stiff. Fold in egg whites. Pour into a pie dish or ready-made pie crust. Sprinkle flaxseed on top. Bake for one hour at 350°. Makes 1 pie.

Nutritional Facts: Calories: 260; Fat: 17g; Fiber: 3g; Sodium: 52mg; Carbs: 24g

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Dr. Susan Lark is one of the foremost authorities in the fields of clinical nutrition and preventive medicine. A graduate of Northwestern University Medical School, she has served on the clinical faculty of Stanford University Medical School, and taught in their Division of Family and Community Medicine.