Carrot Fruit Ring Recipes

FESTIVE CARROT RING

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.

CARROT RING

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.

INCREDIBLE CARROT RING

Steps:

• Cream butter and brown sugar.
• Add carrots, egg yolks, lemon juice, and water.
• Sift dry ingredients and then add.
• Fold in stiff egg whites.
• Put into a greased ring mold, spread with bread crumbs. (optional).
• Place in refrigerator overnight. This mellows the flavor. (optional).
• Remove from the refrigerator 1 hour before baking.(optional).
• Bake at 350 degrees for 15 minutes, then 375 degrees for 30 minutes.

GRANDMA MINNIE'S CARROT RING

Steps:

• Peel the carrots. Use the coarse holes on a box grater to grate them; place them in a large bowl.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together. Add the egg, water, and grated carrots, and continue mixing on medium to incorporate. Add the flour, baking soda, baking powder, nutmeg, cinnamon, and salt; mix on medium-low until the batter comes together. Remove from the mixer and set aside.
• Butter a 9½-inch Savarin ring mold. Spread the batter evenly in the buttered mold; wrap tightly with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F. Remove the carrot ring from the refrigerator and let it temper for 30 minutes. Bake in the preheated oven for 1 hour. Remove the carrot ring from the oven and allow it cool for a few minutes.
• After the carrot ring has cooled slightly, unmold it onto a large, circular platter. Serve with vegetables mounded in the center, if you wish.

OLD FASHIONED CARROT PUDDING

Steps:

• In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
• Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
• To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

CARROT RING

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.

INCREDIBLE CARROT RING

Steps:

• 1. Cream butter and brown sugar.
• 2. Add carrots, egg yolks, lemon juice and water.
• 3. Sift dry ingredients and then add.
• 4. Fold in stiff egg whites.
• 5. Put into a greased ring mold, spread with bread crumbs (optional) Place in refrigerator overnight. This mellows the flavor. (optional) Remove from refrigerator 1 hour before baking. (optional)
• 6. Bake at 350 degrees for 15 minutes, then 375 degrees for 30 minutes.

CARROT RING

Steps:

• Preheat oven to 375 degrees.
• Cream shortening and sugar in a mixmaster.
• Add beaten egg.
• Add carrots. Beat well.
• Sift dry ingredients and add to carrot mixture.
• Bake for 45 minutes in a very well greased ring mold.
• Turn over onto a serving platter and serve immediately.