Carrot Ring for Passover

Bundt Carrot cake with baking tray
Anshu / Getty Images
Ratings (11)
  • Total: 65 mins
  • Prep: 30 mins
  • Cook: 35 mins
  • Yield: 8 servings of Carrot Ring
Nutritional Guidelines (per serving)
253 Calories
3g Fat
52g Carbs
5g Protein
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Nutrition Facts
Servings: 8 servings of Carrot Ring
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 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

Steps to Make It

  1. 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.

  2. 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.

  3. 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.