Carrot Ring

"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..." See more 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."

"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..." See more 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!"

"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 ci..." See morennamon 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!"