A Carrot Ring is one of those old family recipes that always makes an appearance at our holiday table. My mother baked it for the Jewish high holidays, and I now carry on the tradition. It is sweet but not too sweet, baked in a small bundt pan, quick, and I am providing gluten-free instructions if desired.
This carrot ring is similar to my Carrot Kugel, which is gluten-free and great for Passover, but baked in a bundt pan instead of a casserole dish. Both bring sweetness to the table, though this carrot ring is lighter and brighter with lemon zest. It pairs beautifully with savory holiday dishes and has that nostalgic look that makes any spread feel festive.
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If you enjoy this recipe, you might like to try the Heirloom Carrots or other family holiday favorites. We sometimes serve the Vegetable Kugel or Cottage Cheese Kugel for holidays. Each offers it's own spin on a holiday table and together create a colorful delicious spread.
Ingredients
You will need the following ingredients to make this carrot ring recipe:
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Ingredient Notes
- Grated Carrots - I use grated carrots from whole carrots as opposed to buying pre-grated carrots. Pre-grated carrots, when tested, made for a drier crumb as the carrots had mostly dried out. Grating my own keeps the moisture content in the carrots and allows for more moisture in the carrot ring. There are recipes that call for boiling and mashing carrots and I have found through testing that if the fresh carrots are grated there isn't a need for this step.
- Flour/Gluten-Free - 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.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Warm Spices - A pinch of cinnamon or nutmeg adds cozy holiday flavor without overpowering the lemon.
- Chopped Nuts - Walnuts or pecans bring crunch and richness along with crunch.
- Raisins - A classic addition that complements the carrots and brown sugar.
Substitutions:
- Butter - You can replace the butter with any neutral oil like avocado oil, which will make this dairy-free and pareve.
- Lemon zest - Orange zest and orange juice make a nice substitution.
- Brown sugar - You can replace the brown sugar with honey or maple syrup if you would prefer a more natural sugar.
How To Make A Carrot Ring: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a small bundt pan. In a food processor, grate the carrots and set them aside.
Step 2: In a large mixing bowl, cream together the butter and the sugar, making sure they are fully combined.
Step 3: Add the baking soda, baking powder, salt, lemon juice, and lemon zest. Combine. Add the flour slowly making sure not to over mix the batter. Fold in the carrots.
Step 4: Add the mixture to the bundt pan and bake for at least 35 minutes or until the cake springs back to the touch.
Recipe Tips
- Use a small bundt pan. One that holds 6 cups or less works well. Make sure you grease the pan well. I like using Baker's Joy, which has some flour mixed in, to grease the pan. The kugel will pop out easily.
- This carrot ring is make-ahead friendly. I have made this the day before, stored in the refrigerator, and reheated it for family.
Confidence Tip
Don't overmix this batter! This will make the cake dry.
When I don't serve this carrot ring, I like serving other sides that are healthy and more Mediterranean. Some of my favorites are the Warm Cauliflower Salad, Green Beans With Tahini, and our family's Homemade Chicken Soup.
Frequently Asked Questions
Yes. Let the carrot ring cool all the way. Wrap it tightly and store it in an airtight container for up to 2 months. Allow the carrot ring to thaw in the refrigerator overnight and then gently reheat in the oven at a low temperature.
A carrot ring is often served as a side dish during the Jewish high holidays. Traditionally, peas are spooned into the center of the ring, but it also pairs beautifully with roasted meats or other holiday kugels.
Other Delicious Jewish Holiday Recipes
Let me know your thoughts on this Carrot Ring by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Carrot Ring With Brown Sugar And Lemon
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Equipment
Ingredients
- 1 ½ cups carrots grated, about 3 large carrots
- ¼ lb butter softened
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ cup flour
- 2 tbsps lemon juice
- ½ lemon zested
- 1 pinch kosher salt
Instructions
- Preheat the oven to 350℉. Grease a small bundt pan.
- Using a food processor fitted with a grating disk, grate the carrots and set aside.1 ½ cups carrots
- In a large bowl, cream the brown sugar and butter making sure they are fully combined.¼ lb butter, ¾ cup brown sugar
- Add the egg to the butter mixture and combine.1 large egg
- Add the baking powder, baking soda, salt, lemon juice, and lemon zest. Combine.1 teaspoon baking powder, ½ teaspoon baking soda, 2 tbsps lemon juice, ½ lemon, 1 pinch kosher salt
- Slowly add the flour to the mixture without over mixing (which dries out the batter).1 ¼ cup flour
- Fold in the carrots.
- Place the mixture into the bundt pan. Bake at 350℉ until the top springs back to the touch or a toothpick comes out clean from the center of the cake. About 35 minutes.
Ellen says
can this be made Tuesday for Thursday without freezing??
Gwen Wolken says
I think that would be just fine. Warm it in a low oven, covered, until warm before serving.
Gwen Wolken says
A family favorite!