Best Carrot Ring Recipes

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.

FESTIVE CARROT RING

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.

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.)

GRANDMA MINNIE'S CARROT RING

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

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.

CARROT FRUIT RING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
• Beat the vegetable oil with the white and brown sugars. Beat in the eggs one at a time. Stir in the grated carrots. Add the 2/12 cups flour, baking soda, baking powder, ground cinnamon, and salt. Stir until just moistened.
• Toss the raisins, candied cherries, candied mixed fruit, chopped dates, and the chopped walnuts with the remaining 1/2 cup flour. Stir to coat. Add fruit and nut mixture to the batter and stir until combined. Pour batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 1 1/2 hours.

THANKSGIVING CARROT RING RECIPE - (5/5)

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

CARROT PUDDING RING

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.

INCREDIBLE CARROT RING

Steps:

• 1. Cream butter and brown sugar.
• 2. Add carrots, egg yolks, lemon juice and water.
• 3. Sift dry ingredients and then add.
• 4. Fold in stiff egg whites.
• 5. Put into a greased ring mold, spread with bread crumbs (optional) Place in refrigerator overnight. This mellows the flavor. (optional) Remove from refrigerator 1 hour before baking. (optional)
• 6. Bake at 350 degrees for 15 minutes, then 375 degrees for 30 minutes.

INCREDIBLE CARROT RING

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.

GOLDEN CARROT RING

Steps:

• Cook carrots and mash. Cook the carrots as you would cook potatoes for mashed potatoes, except the carrots seem to take longer to cook until soft than potatoes do.
• Stir onions, parsley, salt and pepper into mashed carrots.
• Press carrots into a well buttered ring mold; (This can be done ahead of time or prepared and frozen ahead of time); chill
• Bake at 325 degrees for 30 minutes.
• Unmold onto heated serving platter; fill empty center with cooked peas.

CARROT RING

Steps:

• 1. combine first 7 ingredients and pour into well greased ring mold.
• 2. Bake uncovered at 350 degrees Let stand 10 minutes before you un-mold.