CARROT RING
A cross between a carrot cake and a carrot pudding, this velvety, warm, gently sweet side dish is a classic Jewish holiday offering. This version is adapted from Dana Green of Benicia, Calif., who got it from her grandmother. "Everyone who encounters it is wary of the name, carrot ring, but they end up loving it, they have seconds," Ms. Green said. You can make this ahead by allowing the ring to cool in the pan, then wrapping the whole thing in plastic wrap, pan and all, and freezing it for up to one month. Let thaw in the refrigerator overnight. Unwrap and reheat in a 300-degree oven for about 30 minutes or so before serving.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Grease a 4-cup tube pan or small Bundt pan.
- Put carrots in a small pot and cover with water by at least an inch. Bring to a boil and cook until carrots are tender, 20 to 30 minutes (the thinner the slices the more quickly they cook). Add more water if needed to keep carrots mostly submerged.
- Drain and mash the carrots with a potato masher or fork, then measure out 1 cup of the mash. (Reserve any remaining carrots to eat with a little butter and salt if you like.) Let carrots cool.
- Put baking soda and 1 tablespoon warm water in the bowl of an electric mixer and mix to dissolve. Add shortening or butter and sugar and beat until fluffy. Beat in egg, lemon juice and salt until smooth, then beat in carrots. Finally, beat in flour and baking powder.
- Pour batter into pan and smooth the top with a spatula. Bake until the top springs back when lightly pressed, 30 to 40 minutes. Serve warm.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 10 grams, Sodium 130 milligrams, Sugar 5 grams, TransFat 1 gram
CARROT PUDDING
This is a wonderful spice filled dessert that resembles plum pudding but is low in fat (unless you use the buttery sauce!). The buttery sauce is optional, the pudding is good with or without it!
Provided by Joyce Rehagen
Categories Desserts Custards and Pudding Recipes
Yield 7
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
- Steam the cake for 2 hours. Serve warm.
- Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.
Nutrition Facts : Calories 551.6 calories, Carbohydrate 93.8 g, Cholesterol 58.2 mg, Fat 19.9 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 12.3 g, Sodium 295.5 mg, Sugar 70.5 g
CARROT PUDDING
This is a healthy recipe for children as well as grown-ups.easy to make and very popular dessert in all over India.
Provided by sharda
Categories Dessert
Time 1h
Yield 1 cup, 1 serving(s)
Number Of Ingredients 8
Steps:
- wash the carrots very nicely, wipe the water off and grate them in a medium sized grater.
- take a wok or pan, put in the butter and melt it.
- as the butter melts, put in the grated carrot.
- Just fry it for 5 minutes.
- Pour all the milk into the pan.
- let it cook over medium heat.
- keep stirring it frequently.
- after about 45 minutes it will get thickened into thick consistency, like a paste.
- You can keep the measure of consistency according to your like.
- If you make it more thick cook for some more time.
- After thickened to desired consistency, mix in the condensed milk and cook for 5 minutes.
- Switch off the gas.
- In another pan roast the raisins and cashew in a little butter.
- mix the raisins and cashews into the pudding.
- Allow it to cool.
- when it comes to the room temperature mix in the cardamum powder.
- serve cool.
CARROT PUDDING
These puddings are spicy; if desired, omit the jalapeno, or adjust the amount to taste.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 15
Steps:
- Coat four 3-inch-by-2 1/2-inch ramekins with nonstick cooking spray. Coat with bread crumbs, and tap out excess. Set aside. Heat oven to 450 degrees. Place the carrots, onion, shallots, thyme, rosemary, and jalapeno pepper in a baking pan. Drizzle with olive oil, and toss to coat. Place in the oven to roast, turning over halfway through the cooking, until golden brown and tender, about 25 minutes.
- Reduce oven to 375 degrees. Transfer roasted carrots, onion, shallots, and jalapeno pepper to the bowl of a food processor. Process, scraping down the sides as needed, until a thick puree is formed. Transfer puree to a medium bowl. Add the salt, black pepper, pecorino cheese, picked thyme, and chopped rosemary, and stir to combine; set aside.
- Using an electric mixer fitted with the whisk attachment, whisk the eggs on high speed until thick, pale, and frothy, and at least tripled in volume, about 5 minutes. Stir 1/4 of the beaten egg into the carrot puree. Fold remaining beaten egg into this mixture. Divide carrot mixture among the prepared ramekins, and place in the oven until puffed and golden brown, about 30 minutes. Remove from oven, and serve.
Nutrition Facts : Calories 185 g, Cholesterol 167 g, Fat 8 g, Fiber 5 g, Protein 9 g, Sodium 468 g
CARROT PUDDING RING
This is an incredible side dish for Thanksgiving! Much too fattening for the rest of the year, but a great addition to your holiday meal.
Provided by BETH_M
Categories Side Dish Vegetables Carrots
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan or bundt pan.
- Cream together butter and brown sugar. Add egg and water; blend well.
- Mix together the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a separate bowl; blend into the creamed butter mixture. Stir in the grated carrots and mix thoroughly. Pour evenly into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 46.2 g, Cholesterol 108.6 mg, Fat 31.9 g, Fiber 2.1 g, Protein 4.9 g, SaturatedFat 19.8 g, Sodium 620.7 mg, Sugar 20 g
CARROT PUDDING
Categories Cheese Egg Side Bake Thanksgiving Cheddar Carrot Fall Winter Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 300°F. In the bowl of a food processor fitted with the metal blade, or an elecric mixer fitted with the paddle beater, beat the egg yolks and sugar together until light and fluffy. Alternate additions of small amounts of butter and small amounts of flour, until all are incorporated. Add carrots and cheese. Pulse to blend. Pour into bowl and fold in baking powder.
- 2. Beat the eggs whites until fluffy. Stir small amount into the batter with a whisk. Fold in the remaining egg whites.
- 3. Pour the mixture into a buttered 3-quart soufflé dish or a 9 x 14-inch pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center of the pudding comes out clean.
- 4. While the pudding is baking, sauté the walnuts in the butter for about 1 minute, sprinkle with the sugar, and top the pudding. Scoop out helpings and serve.
SWEET CARROT PUDDING
Make and share this Sweet Carrot Pudding recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Butter a 6-cup ring mold well and preheat oven to 350°F.
- Cream butter and shortening; add sugar, a little at a time, and beat until light and fluffy.
- Beat in the eggs, one at a time, and add lemon juice and zest.
- Sift together flour, soda, baking powder, salt and allspice.
- Stir into butter mixture.
- Stir in carrots and transfer to ring mold and cover with a buttered round of foil.
- Set into a baking pan, add enough hot water to come 2/3s of the way up mold and bake for 30 minutes.
- Remove foil and bake 30 minutes more or until a cake tester comes out clean.
- Let cool on rack for 10 minutes.
- Invert onto platter.
- Serve warm with Gingered Whipped Cream.
- Gingered Whipped Cream: Beat all the ingredients together until cream holds soft peaks and transfer to a serving bowl.
Nutrition Facts : Calories 593.5, Fat 31.3, SaturatedFat 16, Cholesterol 170.3, Sodium 245.5, Carbohydrate 73.3, Fiber 1.4, Sugar 53.7, Protein 6.5
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