|Nutritional Guidelines (per serving)|
|Servings: 8 servings of Carrot Ring|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This carrot ring recipe is made with grated carrots and is suitable for Passover. It makes a great side dish for beef brisket or apricot-baked chicken. It can be baked in an 8-cup ring mold or Bundt pan or in 8 mini Bundt pans.
- 1 cup packed brown sugar
- 1 1/2 cups oil
- 4 large eggs, separated
- 3 packed cups shredded (not chopped) carrots
- 2 cups matzoh meal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons cold water
- 2 teaspoons lemon juice
Heat oven to 300 F. Lightly coat a medium ring mold (8-cup capacity) or 8 individual mini Bundt pans with cooking spray. In a large bowl, cream sugar and oil. Beat in egg yolks and carrots.
In a separate bowl, whisk together matzoh meal, baking soda, and salt. Add to carrot mixture, mixing well. Add water and lemon juice and combine thoroughly.
In a separate bowl, beat egg whites until stiff but not dry, and stir 1/3 of the whites into the carrot mixture to lighten it. Then, fold in remaining whites, trying not to deflate the volume. Pour mixture into prepared mold(s). Bake 15 minutes at 300 F. Raise heat to 375 F and bake an additional 20 minutes (only 8 to 10 minutes for mini Bundt pans). Let cool 15 minutes before unmolding.