Carrot Ring With Brown Sugar And Lemon (Edit recipe)

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This carrot ring is a family recipe baked in a bundt pan for the Jewish high holidays. Lightly sweet with brown sugar and lemon, it’s tender, nostalgic, and perfect as a holiday side or dessert. This recipe can be adapted for those that are gluten-free.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

10

Serves: 12

Ingredients

1.5 cups Carrots, about 3 large carrots), grated
.25 lb Butter, Unsalted, softened
.75 cup Brown Sugar
1 Egg, large
1 tsp Baking Powder
.5 tsp Baking Soda
1.25 cup All Purpose Flour
2 Lemon Juice
.5 Lemon, (zested)
1 pinch Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350u2109. Grease a small bundt pan.
Using a food processor fitted with a grating disk, grate the carrots and set aside.
In a large bowl, cream the brown sugar and butter making sure they are fully combined.
Add the egg to the butter mixture and combine.
Add the baking powder, baking soda, salt, lemon juice, and lemon zest. Combine.
Slowly add the flour to the mixture without over mixing (which dries out the batter).
Fold in the carrots.
Place the mixture into the bundt pan. Bake at 350u2109 until the top springs back to the touch or a toothpick comes out clean from the center of the cake. About 35 minutes.

Notes

Do not overmix the batter! It will dry out the cake. This carrot ring can be made a day ahead of time. If not freezing, you can make this a day ahead. Cover tightly and place this in the refrigerator. Reheat in a low oven temperature the day you need it. You can freeze the carrot ring. Allow the carrot ring to cool completely. Cover and place in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator and then reheat in a low temperature oven. I chose not to make this a gluten-free recipe and to keep this recipe as it was handed down to me from my Mother. If you prefer to make this gluten-free, you can. Use 1:1 gluten-free flour. You will need 160 grams of flour measured on a scale using the spoon method. Let the batter rest for a minimum of 20 minutes on the counter to allow for the gluten-free flour to bloom properly.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	165
Fat:	8 g
Carbohydrates:	21 g
Protein:	5 g
Cholesterol:	19 g
Sodium:	76 mg
Fiber:	1 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.