CARROT RING
A cross between a carrot cake and a carrot pudding, this velvety, warm, gently sweet side dish is a classic Jewish holiday offering. This version is adapted from Dana Green of Benicia, Calif., who got it from her grandmother. "Everyone who encounters it is wary of the name, carrot ring, but they end up loving it, they have seconds," Ms. Green said. You can make this ahead by allowing the ring to cool in the pan, then wrapping the whole thing in plastic wrap, pan and all, and freezing it for up to one month. Let thaw in the refrigerator overnight. Unwrap and reheat in a 300-degree oven for about 30 minutes or so before serving.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Grease a 4-cup tube pan or small Bundt pan.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 10 grams, Sodium 130 milligrams, Sugar 5 grams, TransFat 1 gram
CARROT RING
Carrots become everyone's favorite when they're baked in this slightly sweet, lighter-than-air ring. Our holiday meal wouldn't be complete without it.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- Combine the first seven ingredients. Pour into a well-greased 6-cup ring mold. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes; unmold onto a serving plate. Fill the center with peas.
Nutrition Facts :
CARROT RING FOR PASSOVER
This carrot ring recipe is made with grated carrots and is suitable for Passover. It makes a great side dish for beef brisket.
Provided by Barbara Rolek
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Heat oven to 300 F. Lightly coat a medium ring mold (8-cup capacity) or 8 individual mini Bundt pans with cooking spray.
- In a large bowl, cream sugar and oil . Beat in egg yolks and carrots.
- In a separate bowl, whisk together matzoh meal, baking soda, and salt. Add to carrot mixture, mixing well.
- Add water and lemon juice and combine thoroughly.
- In a separate bowl, beat egg whites until stiff but not dry, and stir 1/3 of the whites into the carrot mixture to lighten it.
- Then, fold in remaining whites, trying not to deflate the volume.
- Pour mixture into prepared mold(s). Bake 15 minutes at 300 F.
- Raise heat to 375 F and bake an additional 20 minutes (only 8 to 10 minutes for mini Bundt pans).
- Let cool 15 minutes before un-molding.
Nutrition Facts : Calories 253 kcal, Carbohydrate 52 g, Cholesterol 113 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 249 mg, Fat 3 g, ServingSize 8 servings of Carrot Ring, UnsaturatedFat 2 g
CARROT RING
A fabulous side dish that will have your guests asking for seconds.
Provided by Chris Rogers
Categories Side Dish Vegetables Carrots
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch ring mold.
- In a medium bowl, cream together butter and brown sugar. Blend in eggs and lemon juice. Gradually mix in flour, baking powder, baking soda, and salt. Fold in carrots. Transfer the mixture to the prepared ring mold.
- Bake 40 minutes in the preheated oven, until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 31.3 g, Cholesterol 61.8 mg, Fat 7.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 4.1 g, Sodium 350.5 mg, Sugar 14.8 g
GRANDMA MINNIE'S CARROT RING
When I was growing up, holidays in the Kahan house were celebrated with family meals made by my Russian grandmother, Grandma Minnie. One of her most beloved recipes was her savory carrot cake, called Grandma Minnie's Carrot Ring. Similar to cornbread's sweet-savory combination of flavors, it is delicious served mounded with Braised Romano Beans with Salmoriglio or your favorite hearty winter vegetable. (Note: please plan ahead for overnight refrigeration of batter.)
Provided by Paul Kahan
Categories side-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Peel the carrots. Use the coarse holes on a box grater to grate them; place them in a large bowl.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together. Add the egg, water, and grated carrots, and continue mixing on medium to incorporate. Add the flour, baking soda, baking powder, nutmeg, cinnamon, and salt; mix on medium-low until the batter comes together. Remove from the mixer and set aside.
- Butter a 9½-inch Savarin ring mold. Spread the batter evenly in the buttered mold; wrap tightly with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F. Remove the carrot ring from the refrigerator and let it temper for 30 minutes. Bake in the preheated oven for 1 hour. Remove the carrot ring from the oven and allow it cool for a few minutes.
- After the carrot ring has cooled slightly, unmold it onto a large, circular platter. Serve with vegetables mounded in the center, if you wish.
CARROT RING
Categories Cake Mixer Vegetable Breakfast Dessert Bake Lemon Carrot Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar and margarine in large bowl until well blended. Beat in eggs. Add sifted dry ingredients; beat until blended. Stir in carrots. Beat in lemon juice and lemon peel. Transfer batter to prepared pan.
- Bake carrot ring until tester inserted near center comes out clean, about 40 minutes. Cool carrot ring in pan on rack 15 minutes. Turn ring out onto platter and serve warm. (Can be made 1 day ahead. Cover with cake dome and let stand at room temperature. Rewarm in 350°F oven 10 minutes before serving.)
CARROT PUDDING RING
This is an incredible side dish for Thanksgiving! Much too fattening for the rest of the year, but a great addition to your holiday meal.
Provided by BETH_M
Categories Side Dish Vegetables Carrots
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan or bundt pan.
- Cream together butter and brown sugar. Add egg and water; blend well.
- Mix together the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a separate bowl; blend into the creamed butter mixture. Stir in the grated carrots and mix thoroughly. Pour evenly into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 46.2 g, Cholesterol 108.6 mg, Fat 31.9 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 19.8 g, Sodium 620.7 mg, Sugar 20 g
CARROT FRUITCAKE
Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it-your friends and family will agree. -Ann Parden, Chunchula, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.
Nutrition Facts : Calories 565 calories, Fat 29g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 395mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 4g fiber), Protein 8g protein.
CARROT RING
This is a recipe I got from my mother that everyone in the family loves. Batter can be made a few hours in advance, but do not cook until ready to serve as the souffle will fall slightly after removing from the oven and doesn't reheat well (it tastes fine the next day...just isn't as pretty). I'm guessing on the number of servings & prep time.
Provided by karen
Categories Vegetable
Time 1h
Yield 1 ring mold, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cream shortening and sugar in a mixmaster.
- Add beaten egg.
- Add carrots. Beat well.
- Sift dry ingredients and add to carrot mixture.
- Bake for 45 minutes in a very well greased ring mold.
- Turn over onto a serving platter and serve immediately.
Nutrition Facts : Calories 435.8, Fat 26.9, SaturatedFat 6.7, Cholesterol 35.2, Sodium 399.3, Carbohydrate 45, Fiber 1.9, Sugar 18.6, Protein 4.7
INCREDIBLE CARROT RING
Make and share this Incredible Carrot Ring recipe from Food.com.
Provided by LizCl
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and brown sugar.
- Add carrots, egg yolks, lemon juice, and water.
- Sift dry ingredients and then add.
- Fold in stiff egg whites.
- Put into a greased ring mold, spread with bread crumbs. (optional).
- Place in refrigerator overnight. This mellows the flavor. (optional).
- Remove from the refrigerator 1 hour before baking.(optional).
- Bake at 350 degrees for 15 minutes, then 375 degrees for 30 minutes.
Nutrition Facts : Calories 341.8, Fat 24.4, SaturatedFat 15, Cholesterol 107.5, Sodium 655.9, Carbohydrate 28.2, Fiber 1.3, Sugar 14.6, Protein 3.7
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