Carrot Ring

16 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 4
  • 3 Rating Star 3
  • 1 Rating Star 1
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A fabulous side dish that will have your guests asking for seconds.

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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch ring mold.

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  • 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.

Nutrition Facts

Per Serving:
203.75 calories; 3.93 g protein; 31.3 g carbohydrates; 7.25 g fat; 61.75 mg cholesterol; 350.54 mg sodium.Full Nutrition

Reviews (15)

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Most helpful positive review

Anonymous
03/04/2011
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!
Helpful
(11)

Most helpful critical review

Anonymous
08/15/2011
My mother used to make a couple versions of this in fact it is included in "Thoughts for Buffet" printed in 1958. Only that version calls for 1 cup shortening which i converted to one cup softened butter but that is a lot of butter...i will try reducing it per the proportions in this version. It also used cake flour (1-1/2 cups) and included 1 tsp cinnamon and a half tsp nutmeg and no salt 1-1/2 cups carrot 2 Tb lemonjuice 1Tb lemon rind and same amnts eggs and baking powder and baking soda as this recipe. My mother taught me to bake it with the mold sitting in a pot of water. I dont have a metal mold but a bundt pan worked perfectly.
Helpful
(3)
16 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 4
  • 3 Rating Star 3
  • 1 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Anonymous
03/04/2011
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!
Helpful
(11)
Anonymous
08/06/2011
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.
Helpful
(10)
Anonymous
08/16/2010
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!
Helpful
(8)
Anonymous
12/18/2007
Great! i was looking for a side dish but got something much better it almost tasted like carrot cake i sprinkled the top with powdered sugar and made a salad for the veggie my girlfriends daughter who is 5 really liked it so did both of my boys 15 & 16 they never eat their vegetables this is a good to sneak it in...... Thanks for a great reecipe.
Helpful
(5)
Anonymous
08/15/2011
My mother used to make a couple versions of this in fact it is included in "Thoughts for Buffet" printed in 1958. Only that version calls for 1 cup shortening which i converted to one cup softened butter but that is a lot of butter...i will try reducing it per the proportions in this version. It also used cake flour (1-1/2 cups) and included 1 tsp cinnamon and a half tsp nutmeg and no salt 1-1/2 cups carrot 2 Tb lemonjuice 1Tb lemon rind and same amnts eggs and baking powder and baking soda as this recipe. My mother taught me to bake it with the mold sitting in a pot of water. I dont have a metal mold but a bundt pan worked perfectly.
Helpful
(3)
Anonymous
09/19/2007
I didn't have any dinner buns so this recipe was perfect. The only thing I changed was by adding cinnamon.
Helpful
(2)
Anonymous
08/04/2011
I used a pan which made individual leaf shaped breads about dinner roll size. They were very tasty as a 'dinner roll' and very decorative with the leaf shapes. It is a fun alternative to regular rolls and takes so much less time because it does not require yeast.
Helpful
(2)
Anonymous
05/17/2010
This was disappointing. I followed the recipe exactly (unusual for me) but it came out bland dense and flat.
Helpful
(1)
Anonymous
04/17/2007
I would agree that this is a quick bread not a side dish. Came out great though.
Helpful
(1)
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