Best Carrot Pudding Ring Recipes

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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 :

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

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

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

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

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

SWEET CARROT PUDDING



Sweet Carrot Pudding image

Make and share this Sweet Carrot Pudding recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 cup butter, softened
1/4 cup Crisco
1 1/4 cups light brown sugar
3 large eggs
3 tablespoons lemon juice
1 1/2 teaspoons grated lemons, zest of
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1 1/2 cups grated carrots
1/2 cup crystallized ginger (optional)
1 cup cream
2 tablespoons icing sugar
2 teaspoons dark rum
1/4 teaspoon ground ginger

Steps:

  • Butter a 6-cup ring mold well and preheat oven to 350°F.
  • Cream butter and shortening; add sugar, a little at a time, and beat until light and fluffy.
  • Beat in the eggs, one at a time, and add lemon juice and zest.
  • Sift together flour, soda, baking powder, salt and allspice.
  • Stir into butter mixture.
  • Stir in carrots and transfer to ring mold and cover with a buttered round of foil.
  • Set into a baking pan, add enough hot water to come 2/3s of the way up mold and bake for 30 minutes.
  • Remove foil and bake 30 minutes more or until a cake tester comes out clean.
  • Let cool on rack for 10 minutes.
  • Invert onto platter.
  • Serve warm with Gingered Whipped Cream.
  • Gingered Whipped Cream: Beat all the ingredients together until cream holds soft peaks and transfer to a serving bowl.

Nutrition Facts : Calories 593.5, Fat 31.3, SaturatedFat 16, Cholesterol 170.3, Sodium 245.5, Carbohydrate 73.3, Fiber 1.4, Sugar 53.7, Protein 6.5

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