Carrot Mold Recipes

CARROT GELATIN SALAD

Steps:

• In a large bowl, prepare the lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.
• When the gelatin has thickened, stir in pineapple and shredded carrot. Cover and refrigerate until set, at least 4 hours.

CARROT RING

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.

CARROT RING

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.

CARROT RING

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.

BOB NEWHART'S CARROT MOLD

Steps:

• Combine all ingredients; mix well.
• Place in greased 6-cup ring mold.
• Bake in preheated 350 degree oven about 45 minutes; unmold.
• Serve on platter with cooked green peas in center.
• Note: Bob Newhart's wife, Ginnie, comments,"I usually make 3 or 4 of these, one to use and others to freeze; my family love it.
• "Thering looks pretty with a green vegetable; great with poultry, beef or fish".

MOM'S THANKSGIVING CARROT MOLD

Steps:

• Cream shortening and brown sugar with an electric mixer in a large bowl.
• Add the egg and orange juice.
• Sift in flour.
• Add all other ingredients and mix.
• Place mixture into greased, 4 cup, ring shaped mold.
• Chill at least 5 hours before baking.
• Bake at 350 degrees F. for 1 hour.

CARROT MOLD RECIPE

Steps:

• 1. Soften butter and mix with sugar (beat well). 2. Mix everything together and set in a greased ring mold. 3. Refrigerate at least 1 hour or overnight if desired. 4. Bake one hour at 350.

CARROT RING

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.)