Pure Potato Latkes
Joan Nathan, Nathaniel Wade
3037 ratings with an average rating of 4 out of 5 stars
3,037
1 1/4 hours, plus cooling and chilling
Carrot Ring
- Total Time
- 1¼ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 servings
- 1cup shortening or unsalted butter, plus more for the pan
- 4medium carrots, peeled and sliced
- ½teaspoon baking soda
- ¼ to ½cup dark brown sugar, to taste
- 1large egg
- 1teaspoon fresh lemon juice
- Pinch of salt
- 1¼cups all-purpose flour
- 1teaspoon baking powder
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
215 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 2 grams protein; 119 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Grease a 4-cup tube pan or small Bundt pan.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
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Cooking Notes
Devorah
This was a fabulous addition to our Shabbos table. I subbed 3/4 cup canola oil for the shortening for health purposes. Came out just fine, texture-wise.
Hattie Hayden
This was a thanksgiving recipe handed down to my sister and me from my mother who always claimed it came from a magazine. We have since passed the recipe down to our children. I have never ever seen it published anywhere before now! My niece and I were so happy to see it get the attention it deserves - we agreed that carrot ring was a better name than the one my mom used - carrot mold!
Suzy
Passover Carrot Ring:1/4c butter or margarine;1/2c matzo meal;3T potato starch;1/2c Passover wine;1 lb carrots, grated;1/2c raisins;1/2c sugar;1t cinnamon;1t ginger;juice & grated peel (no pith) of 1 lemon;1 egg;1/2t salt. Cream butter w/matzo meal. Dissolve potato starch in wine & add to butter. Add remaining ingredients. Mix well. Bake in well-greased ring mold at 350 for 1 hr. From a newspaper decades ago. I make it every year b/c it's delicious.
Maggie
Only if A) you keep Kosher, and B) your holiday meal is a meat-meal.
stephanie
OMG! I’m so happy you posted this. We ate this during the holidays growing up and my mom gave me the recipe but I just couldn’t do a cup of shortening. Thank you! * I used a cup and a half of grated carrots raw b/c that’s how my mom did it, and it adds a really awesome texture. The best serve is toasted with cream cheese & a dust of cinnamon for breakfast!
Deborah Halpern
If it's being eaten with holiday meals, then butter is out of the question!!
lena
Meh. I loved the idea of this more than the final product. It needed something—cinnamon, cloves, nutmeg, etc. I followed the recipe exactly and the texture was great, but the taste was bland and not that interesting. If I make it again, I’ll tweak big-time.
Cinzia
Our family called this Carrot Ring and served it for Xmas and Thanksgiving with a green vegetable in the center, either tiny peas cooked in butter or Brussels sprouts. Our recipe included nutmeg, cinnamon and grated raw carrots instead of cooked carrots
Barb
How can this recipe be adapted for Passover? I hadn't seen a response yet about substituting matzoh meal or matzoh cake meal for the flour.
Wolfgang
Did not work out at all - cake stayed flat, and mainly tasted of butter.
Ronda
My mother used to make this with Roast Beef. She would put cooked baby peas in the center hole, which made for a very delicious, as well as pretty dish. Everyone always loved this!
Joyce
Can this be made gluten free?
Jim Duffy
Fill the center with steamed green vegetables such as green beans, broccoli, or peas. Add a few chopped pimentos or sautéed red peppers. Makes a wonderful festive side.
Ellen Tabor
Going to make this with some of the recommended tweaks. My mother always used raw carrots, so that's what I'm going to use, switching butter to oil because I just cannot serve dairy on Rosh Hashanah, even though my meal is pescatarian, and adding cinnamon, cloves, nutmeg and allspice. Shanah Tova!
Robin
Very bland; tasted mainly like flour.
Angele
Can someone tell me if this is a dessert or when sliced, it’s a side?
ariel
the texture is lovely and my guests all enjoyed it, but it struck me as bland. A good side dish, but as a stand alone (in my case, sub for cinnamon rolls) it was lacking an interesting spice. I will make it again and add cardamom and cinnamon.
Isabel
My grandma always used to make this for Thanksgiving and serve it with peas in the middle. I’ve never met anyone else’s who had ever heard of it.
Buff
I don’t have a ring or Bundt pan. Can you use a round or square cake pan or a loaf pan? How to adjust the time for other pans?
celeste
was looking for a family favorite of the same name, but this version used cooked carrots not the raw grated ones I remembered so kept searching and realized it came from bon appettit https://www.bonappetit.com/recipe/carrot-ring So for anyone who is also looking can highly recommend - it was a standard on our thanksgiving table for many years.
Vicki K
My mother also used to make this every Thanksgiving but I never could find the recipe~this was one of my favorite dishes growing up. Thank you!
Diane
Carrot ring was a staple at holiday meals. Grease or butter the mold and coat with corn flake crumbs. When baked and unmolded the crumbs add a nice crunch and flavor.
elana
Like this but would add raisins.
DR
Definitely add some spices. Followed the recipe first time and the flavor was very bland. Second time, used the full ½ cup sugar and then added a teaspoon of cinnamon and a teaspoon of ginger. Much better flavor. Didn't love the mushy texture, but I took this out at 30 minutes. Would cook a big longer.
Elizabeth in Santa Cruz
This recipe looks like a perfect side for any really rich or highly flavored meat, but if you're not afraid of layering flavors it seemed a good idea to add some more pizzazz. I used 1/4 c light brown sugar and added 1 T blackstrap molasses, 1 t apiece of ground cinnamon and ground ginger, 1/2 t allspice, and a very generous grinding of fresh black pepper. Also used ~1/2 t salt, added some finely grated raw carrot to the cooked (I didn't cook enough), and added some chopped candied orange peel.
Elizabeth in Santa Cruz
Whoops--meant to mention that I used 1/2 c canola and 1/2 c Miyokos vegan butter, and am baking in a small springform instead of a tube pan. Here's hoping it all turns out.
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