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Carrot Ring for Passover
This carrot ring recipe is made with grated carrots and is suitable for Passover. It makes a great side dish for beef brisket or baked chicken. It can be baked in an 8-cup ring mold or Bundt pan or in 8 mini Bundt pans.
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
