CARROT RING

Carrot Ring image

This is a recipe I got from my mother that everyone in the family loves. Batter can be made a few hours in advance, but do not cook until ready to serve as the souffle will fall slightly after removing from the oven and doesn't reheat well (it tastes fine the next day...just isn't as pretty). I'm guessing on the number of servings & prep time.

Provided by karen

Time 1h

Yield 1 ring mold, 6 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces carrot baby food (2 jars junior "or" Stage 3, do NOT use fresh carrots)
3/4 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon

Steps:

Preheat oven to 375 degrees.
Cream shortening and sugar in a mixmaster.
Add beaten egg.
Add carrots. Beat well.
Sift dry ingredients and add to carrot mixture.
Bake for 45 minutes in a very well greased ring mold.
Turn over onto a serving platter and serve immediately.

Nutrition Facts : Calories 435.8, Fat 26.9, SaturatedFat 6.7, Cholesterol 35.2, Sodium 399.3, Carbohydrate 45, Fiber 1.9, Sugar 18.6, Protein 4.7

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CARROT RING

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