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Carrot Ring

Carrot Ring

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Chris Rogers

Chris Rogers

A fabulous side dish that will have your guests asking for seconds.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch ring mold.
  2. 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.
  3. Bake 40 minutes in the preheated oven, until a knife inserted in the center comes out clean.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BOOKMARKER
9

BOOKMARKER

8/6/2011

This isn't a side dish. It's more of a quick bread. I thought it was only okay, but my six year old vegetable-away liked it a lot. The four year old didn't. 'Can't like the same things - ever! :D Update (Years later. That six year old is now fourteen! :O :D) I tried it again omitting the lemon juice, adding half teaspoon vanilla extract & half teaspoon cinnamon. It was closer to two & a half cups shredded carrots, too. I baked for about half an hour on three fifty, greasing & flouring an eight by eight. I could taste that little bit of cinnamon, which wasn't bad, but I think I'd like a more subtle taste. No, it didn't scream "cinnamon," but if you're thinking of adding, I wouldn't add more than half teaspoon (especially considering the low sugar amount. 'Could easily become bitter.) Oh, used smart balance olive oil/butter blend. No problem with dryness - either time. Fourteen year old still likes it, but not that there are carrots in it. :) It is a vegetable, ya know! :D Prep note: If your carrots aren't pretty, peel 'em. Mine weren't & dark spots from the peel showed up the next day.

goldenkuaizi
7

goldenkuaizi

8/16/2010

Awesome recipe! I didn't know what to expect but I was blown away by the taste. I made it into 6 large muffins instead of a ring so I can freeze them. I added a little more carrots (2.5-3 cups or 3 large carrots, shredded). And I put in about a tsp of cinnamon and a dash of nutmeg. So good! This recipe is definitely a keeper! Thanks!

FRICIA
6

FRICIA

3/4/2011

I love this. So does my husband. Try these changes. 3-4 cups carrots, 2-4 TBS chopped crystalized ginger, tsp of orange zest and tsp of lemon zest, small can drained pineapple tidbits and some cinnamon to taste. I bake in 8" square pan. Bake for about 25 minutes or a bit longer if needed. What I really appreciate is the low calorie count even with the pineapple addition. I do think that this recipe should be reclassifiend under snacks!

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