Carrot Ring With Brown Sugar And Lemon
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.
Servings: 12 servings
Calories: 181kcal
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.
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.
Nutrition
Calories: 181kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 165mg | Potassium: 100mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2930IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg
