Carrot Ring
added 03/07/08
Serves 8-10
“While Carrot Ring is not traditional Rosh Hashana food, it has been a fixture in my family since I was a child,” writes Boston Globe Food Correspondent Andrea Pyenson. Similar to tzimmies, made with spiced and sweetened vegetables and fruit, it is sweet and a festive dish for the Jewish New Year table, or any time of the year with roast chicken or turkey.
3/4 cup butter
1/2 cup brown sugar
1 egg, lightly beaten
1 cup grated carrots
1 Tbs. water
1 Tbs. fresh lemon juice
11/4cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
Preheat oven to 350ºF. Melt the butter in a 9-inch ring mold or Bundt pan. Swirl the pan to coat the sides evenly with butter. Pour the remaining butter into a large mixing bowl, and add the brown sugar, egg, carrots, water, and lemon juice. Mix well.
In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix well. Pour the batter into the greased mold. Bake 30 minutes. Cool for 10 minutes, then invert the carrot ring onto a plate. Serve warm or at room temperature.
