Carrot Ring15 Reviews
- Prep: 20 min
- Cook: 40 min
- Ready In: 1 hr
“A fabulous side dish that will have your guests asking for seconds.” - by Chris Rogers
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 204 cal
- 7.3 g
- 31.3 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"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!"
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