Carrot Ring Recipes

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FESTIVE CARROT RING



Festive Carrot Ring image

I am the third generation in my family to have this recipe. It boasts of cheesy, carroty, savory goodness! A must-have side dish at all of my family's turkey dinner celebrations! Although I'm sure it would pair nicely with a roast or a chicken as well.

Provided by Mel's Kitchen

Categories     Side Dish     Vegetables     Carrots

Time 2h20m

Yield 12

Number Of Ingredients 12

3 pounds carrots, peeled and chopped
5 tablespoons cornflake crumbs
6 eggs
2 cups milk
3 cups shredded sharp Cheddar cheese
½ cup melted butter
½ cup finely chopped onion
1 teaspoon salt
¼ teaspoon black pepper
1 pinch cayenne pepper
⅛ teaspoon ground nutmeg
1 ½ cups cornflake crumbs

Steps:

  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until very tender, about 15 minutes. Drain water, remove steamer basket, and return carrots to pan; mash with an electric mixer until smooth.
  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup ring mold or Bundt® pan; sprinkle mold with 5 tablespoons corn flake crumbs.
  • Crack the eggs into a large bowl and beat at high speed until light yellow, about 1 minute. Stir in the cooked carrots, milk, Cheddar cheese, butter, onion, salt, pepper, cayenne pepper, nutmeg, and the remaining 1 1/2 cup corn flake crumbs; mix well. Spoon into prepared mold.
  • Bake in preheated oven until puffed and lightly browned, abut 1 hour. Remove from oven; let stand 30 minutes before inverting onto serving platter.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 26.3 g, Cholesterol 146.3 mg, Fat 20.6 g, Fiber 3.4 g, Protein 13.6 g, SaturatedFat 12.2 g, Sodium 655.7 mg, Sugar 9.2 g

CARROT RING



Carrot Ring image

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

1 cup shortening or unsalted butter, plus more for the pan
4 medium carrots, peeled and sliced
1/2 teaspoon baking soda
1/4 to 1/2 cup dark brown sugar, to taste
1 large egg
1 teaspoon fresh lemon juice
Pinch of salt
1 1/4 cups all-purpose flour
1 teaspoon baking powder

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



Carrot Ring image

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

¼ cup butter
½ cup brown sugar
2 eggs
1 teaspoon lemon juice
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups grated carrots

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

CARROT RING



Carrot Ring image

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

2 pounds carrots, cooked and mashed
3/4 cup half-and-half cream
3 eggs, beaten
1-1/2 teaspoons minced fresh parsley
1 teaspoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen peas, cooked

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 :

INCREDIBLE CARROT RING



Incredible Carrot Ring image

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

1 cup butter
1/2 cup brown sugar
1 cup flour
1 1/2 cups grated raw carrots, drained
2 eggs, separated
1 tablespoon lemon juice (optional)
1 tablespoon water
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg

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

GRANDMA MINNIE'S CARROT RING



Grandma Minnie's Carrot Ring image

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

7 ounces carrots
1 cup unsalted butter, plus additional to butter the mold
1/2 cup dark brown sugar
1 large egg
1 tablespoon water
1 1/2 cups all-purpose flour, plus additional for rolling
1/2 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt

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



Carrot Ring image

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

2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup (packed) golden brown sugar
1 cup (2 sticks) unsalted margarine, room temperature
4 large eggs
2 cups (packed) coarsely grated peeled carrots
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel

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 RING



Carrot Ring image

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

12 ounces carrot baby food (2 jars junior "or" Stage 3, do NOT use fresh carrots)
3/4 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

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

THANKSGIVING CARROT RING RECIPE - (5/5)



Thanksgiving Carrot Ring Recipe - (5/5) image

Provided by criscrossqz

Number Of Ingredients 7

1 c. butter, softened
1/2 c. brown sugar
1 egg
1 Tb. water
2 c. grated carrots
1/2 tsp. EACH: baking powder, nutmeg, salt and cinnamon
1 package cooked frozen peas

Steps:

  • Cream butter and brown sugar well. Then add all other ingredients (except peas) and mix together well. Pack into a well-greased ring mold and refrigerate overnight. Remove 1/2 hour before baking. Bake 1 hour at 350 (NOT in pan of water). Turn out on platter and fill center with cooked peas

BAKED CARROT RING



Baked Carrot Ring image

Number Of Ingredients 10

4 tablespoons brown sugar
4 tablespoons butter or margarine
2 cups cooked, mashed carrots
2 egg yolk slightly beaten
3 teaspoons lemon juice
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites, stiffly beaten
1 cup dry bread crumbs

Steps:

  • Cream brown sugar, and butter together. Add carrots, egg yolks, and lemon juice. Add flour, baking powder, and baking soda. Fold in egg whites. Pour into greased ring mold lined with dry bread crumbs. Bake at 300°F for 45 minutes.

Nutrition Facts : Nutritional Facts Serves

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2004-04-01 Step 1. 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 …
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  • 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.
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