Passover Carrot Mold Food

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CARROT RING FOR PASSOVER



Carrot Ring for Passover image

This carrot ring recipe is made with grated carrots and is suitable for Passover. It makes a great side dish for beef brisket.

Provided by Barbara Rolek

Categories     Side Dish

Time 1h5m

Yield 8

Number Of Ingredients 9

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:

  • Gather the ingredients.
  • 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 un-molding.

Nutrition Facts : Calories 253 kcal, Carbohydrate 52 g, Cholesterol 113 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 249 mg, Fat 3 g, ServingSize 8 servings of Carrot Ring, UnsaturatedFat 2 g

CARROT RING



Carrot Ring image

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

1 cup shortening or unsalted butter, plus more for the pan
4 medium carrots, peeled and sliced
1/2 teaspoon baking soda
1/4 to 1/2 cup dark brown sugar, to taste
1 large egg
1 teaspoon fresh lemon juice
Pinch of salt
1 1/4 cups all-purpose flour
1 teaspoon baking powder

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 RING



Carrot Ring image

A fabulous side dish that will have your guests asking for seconds.

Provided by Chris Rogers

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 8

Number Of Ingredients 9

¼ cup butter
½ cup brown sugar
2 eggs
1 teaspoon lemon juice
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups grated carrots

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch ring mold.
  • In a medium bowl, cream together butter and brown sugar. Blend in eggs and lemon juice. Gradually mix in flour, baking powder, baking soda, and salt. Fold in carrots. Transfer the mixture to the prepared ring mold.
  • Bake 40 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 31.3 g, Cholesterol 61.8 mg, Fat 7.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 4.1 g, Sodium 350.5 mg, Sugar 14.8 g

FESTIVE CARROT RING



Festive Carrot Ring image

I am the third generation in my family to have this recipe. It boasts of cheesy, carroty, savory goodness! A must-have side dish at all of my family's turkey dinner celebrations! Although I'm sure it would pair nicely with a roast or a chicken as well.

Provided by Mel's Kitchen

Categories     Side Dish     Vegetables     Carrots

Time 2h20m

Yield 12

Number Of Ingredients 12

3 pounds carrots, peeled and chopped
5 tablespoons cornflake crumbs
6 eggs
2 cups milk
3 cups shredded sharp Cheddar cheese
½ cup melted butter
½ cup finely chopped onion
1 teaspoon salt
¼ teaspoon black pepper
1 pinch cayenne pepper
⅛ teaspoon ground nutmeg
1 ½ cups cornflake crumbs

Steps:

  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until very tender, about 15 minutes. Drain water, remove steamer basket, and return carrots to pan; mash with an electric mixer until smooth.
  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup ring mold or Bundt® pan; sprinkle mold with 5 tablespoons corn flake crumbs.
  • Crack the eggs into a large bowl and beat at high speed until light yellow, about 1 minute. Stir in the cooked carrots, milk, Cheddar cheese, butter, onion, salt, pepper, cayenne pepper, nutmeg, and the remaining 1 1/2 cup corn flake crumbs; mix well. Spoon into prepared mold.
  • Bake in preheated oven until puffed and lightly browned, abut 1 hour. Remove from oven; let stand 30 minutes before inverting onto serving platter.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 26.3 g, Cholesterol 146.3 mg, Fat 20.6 g, Fiber 3.4 g, Protein 13.6 g, SaturatedFat 12.2 g, Sodium 655.7 mg, Sugar 9.2 g

PASSOVER CARROT KUGEL



Passover Carrot Kugel image

A sweet side for the seder menu. You can bake this as one large or as muffins. This is tasty hot or cold so it can travel for lunches during the week too.

Provided by s-t2384

Categories     Apple

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 cup carrot, grated
1 cup apple, grated
1 cup potato, grated
1/2 cup raisins, plumped
1/2 cup sugar
1/2 cup matzo meal
2 tablespoons lemon juice
1/2 teaspoon cinnamon, ground
2 eggs
1/2 cup vegetable oil

Steps:

  • Preheat oven to 350°F.
  • Combine all the ingredients.
  • Bake in greased pan, 45 minutes.

Nutrition Facts : Calories 271.3, Fat 15.1, SaturatedFat 2.2, Cholesterol 52.9, Sodium 31.4, Carbohydrate 32.8, Fiber 1.8, Sugar 20.5, Protein 3.1

CARROT RING



Carrot Ring image

Categories     Cake     Mixer     Vegetable     Breakfast     Dessert     Bake     Lemon     Carrot     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup (packed) golden brown sugar
1 cup (2 sticks) unsalted margarine, room temperature
4 large eggs
2 cups (packed) coarsely grated peeled carrots
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel

Steps:

  • Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar and margarine in large bowl until well blended. Beat in eggs. Add sifted dry ingredients; beat until blended. Stir in carrots. Beat in lemon juice and lemon peel. Transfer batter to prepared pan.
  • Bake carrot ring until tester inserted near center comes out clean, about 40 minutes. Cool carrot ring in pan on rack 15 minutes. Turn ring out onto platter and serve warm. (Can be made 1 day ahead. Cover with cake dome and let stand at room temperature. Rewarm in 350°F oven 10 minutes before serving.)

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