Best Passover Carrot Pudding Cups Recipes

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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 CUPS



Carrot Cups image

Categories     Citrus     Potato     Vegetable     Bake     Passover     Carrot     Kosher     Gourmet

Yield Makes 12 side-dish servings

Number Of Ingredients 11

1/3 cup unsalted margarine, melted and cooled, plus additional for greasing
2 lb carrots (peeled), cut crosswise into 1-inch pieces (5 cups)
1/4 cup matzo cake meal
1/4 cup potato starch
1/2 teaspoon salt
3 large eggs, separated
1/4 cup sugar
1 teaspoon finely grated fresh orange zest
1/4 teaspoon vanilla
Special Equipment
a muffin pan with 12 (1/2-cup) muffin cups

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Generously brush muffin cups with margarine.
  • Cook carrots in boiling salted water in a 3- to 4-quart heavy saucepan, uncovered, until very tender, 15 to 20 minutes. Drain carrots in a colander and purée in a food processor until very smooth, about 1 minute.
  • Whisk together matzo cake meal, potato starch, and salt in a small bowl.
  • Beat together egg yolks, sugar, zest, and vanilla in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to low and mix in cake-meal mixture until just combined. Add carrot purée and 1/3 cup margarine and mix until just combined.
  • Beat whites in another large bowl with cleaned beaters until they just hold stiff peaks. Fold one third of whites into carrot mixture to lighten, then fold in remaining whites gently but thoroughly.
  • Divide batter among muffin cups, then rap tin once or twice on work surface to eliminate any large air bubbles. Bake until browned on edges and a wooden pick or skewer inserted into center of a carrot cup comes out clean, 40 to 45 minutes. Cool in pan on a rack 5 minutes, then run a knife around edges of carrot cups and turn out onto a serving dish. Serve warm.

PASSOVER CARROT KUGEL



Passover Carrot Kugel image

A sweet side for the seder menu. You can bake this as one large or as muffins. This is tasty hot or cold so it can travel for lunches during the week too.

Provided by s-t2384

Categories     Apple

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 cup carrot, grated
1 cup apple, grated
1 cup potato, grated
1/2 cup raisins, plumped
1/2 cup sugar
1/2 cup matzo meal
2 tablespoons lemon juice
1/2 teaspoon cinnamon, ground
2 eggs
1/2 cup vegetable oil

Steps:

  • Preheat oven to 350°F.
  • Combine all the ingredients.
  • Bake in greased pan, 45 minutes.

Nutrition Facts : Calories 271.3, Fat 15.1, SaturatedFat 2.2, Cholesterol 52.9, Sodium 31.4, Carbohydrate 32.8, Fiber 1.8, Sugar 20.5, Protein 3.1

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