Carrot Ring
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup shortening or unsalted butter, plus more for the pan
- 4medium carrots, peeled and sliced
- ½teaspoon baking soda
- ¼ to ½cup dark brown sugar, to taste
- 1large egg
- 1teaspoon fresh lemon juice
- Pinch of salt
- 1¼cups all-purpose flour
- 1teaspoon baking powder
Nutritional analysis per serving (12 servings)
215 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 2 grams protein; 119 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease a 4-cup tube pan or small Bundt pan.
- Step 2
Put carrots in a small pot and cover with water by at least an inch. Bring to a boil and cook until carrots are tender, 20 to 30 minutes (the thinner the slices the more quickly they cook). Add more water if needed to keep carrots mostly submerged.
- Step 3
Drain and mash the carrots with a potato masher or fork, then measure out 1 cup of the mash. (Reserve any remaining carrots to eat with a little butter and salt if you like.) Let carrots cool.
- Step 4
Put baking soda and 1 tablespoon warm water in the bowl of an electric mixer and mix to dissolve. Add shortening or butter and sugar and beat until fluffy. Beat in egg, lemon juice and salt until smooth, then beat in carrots. Finally, beat in flour and baking powder.
- Step 5
Pour batter into pan and smooth the top with a spatula. Bake until the top springs back when lightly pressed, 30 to 40 minutes. Serve warm.
Private Notes
Comments
This was a fabulous addition to our Shabbos table. I subbed 3/4 cup canola oil for the shortening for health purposes. Came out just fine, texture-wise.
This was a thanksgiving recipe handed down to my sister and me from my mother who always claimed it came from a magazine. We have since passed the recipe down to our children. I have never ever seen it published anywhere before now! My niece and I were so happy to see it get the attention it deserves - we agreed that carrot ring was a better name than the one my mom used - carrot mold!
Passover Carrot Ring:1/4c butter or margarine;1/2c matzo meal;3T potato starch;1/2c Passover wine;1 lb carrots, grated;1/2c raisins;1/2c sugar;1t cinnamon;1t ginger;juice & grated peel (no pith) of 1 lemon;1 egg;1/2t salt. Cream butter w/matzo meal. Dissolve potato starch in wine & add to butter. Add remaining ingredients. Mix well. Bake in well-greased ring mold at 350 for 1 hr. From a newspaper decades ago. I make it every year b/c it's delicious.
If I make this the day before and store in the refrigerator - still in the bundt pan - do I reheat the next day in the bundt pan or remove it first, while cold?
Can this be made gluten free?
Fill the center with steamed green vegetables such as green beans, broccoli, or peas. Add a few chopped pimentos or sautéed red peppers. Makes a wonderful festive side.
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