Carrot Ring for Passover

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/13/22
Carrot Ring for Passover on a platter

The Spruce Eats / Cara Cormack

Prep: 30 mins
Cook: 35 mins
Total: 65 mins
Servings: 8 servings
Nutrition Facts (per serving)
253 Calories
3g Fat
52g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 253
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 113mg 38%
Sodium 249mg 11%
Total Carbohydrate 52g 19%
Dietary Fiber 2g 8%
Protein 5g
Calcium 65mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1 cup brown sugar (packed)
  • 1 1/2 cups oil
  • 4 large eggs (separated)
  • 3 packed cups carrots (shredded, not chopped)
  • 2 cups matzoh meal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons water (cold)
  • 2 teaspoons lemon juice

Steps to Make It

  1. Gather the ingredients.

    Carrot Ring for Passover ingredients in bowls

    The Spruce Eats / Cara Cormack

  2. Heat oven to 300 F. Lightly coat a medium ring mold (8-cup capacity) or 8 individual mini Bundt pans with cooking spray.

    Greased bundt pan

    The Spruce Eats / Cara Cormack

  3. In a large bowl, cream sugar and oil. Beat in egg yolks and carrots.

    Carrots, egg yolks, cream, sugar and oil mixture in a bowl, with a wooden spoon

    The Spruce Eats / Cara Cormack

  4. In a separate bowl, whisk together matzoh meal, baking soda, and salt. Add to carrot mixture, mixing well.

    Matzoh meal, baking soda, and salt mixture in a glass bowl, with a metal whisk

    The Spruce Eats / Cara Cormack

  5. Add water and lemon juice and combine thoroughly.

    Cake batter in a bowl with a wooden spoon

    The Spruce Eats / Cara Cormack

  6. 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.

    Cake batter with egg white mixture on top, in a bowl with a spatula

    The Spruce Eats / Cara Cormack

  7. Then, fold in remaining whites, trying not to deflate the volume.

    Cake batter in a bowl with a spatula

    The Spruce Eats / Cara Cormack

  8. Pour mixture into prepared mold(s). Bake 15 minutes at 300 F.

    Cake batter in a bundt pan

    The Spruce Eats / Cara Cormack

  9. Raise heat to 375 F and bake an additional 20 minutes (only 8 to 10 minutes for mini Bundt pans).

    Baked cake in a bundt pan

    The Spruce Eats / Cara Cormack

  10. Let cool 15 minutes before un-molding.

    Carrot Ring for Passover on a platter

    The Spruce Eats / Cara Cormack