Carrot Ring
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground allspice
- 3/4 teaspoon ground cinnamon
- 4 large eggs
- 2 cups all purpose flour
- 3 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
- 1 cup (packed) golden brown sugar
- Carbohydrate 44 g(15%)
- Cholesterol 74 mg(25%)
- Fat 20 g(31%)
- Fiber 2 g(6%)
- Protein 5 g(11%)
- Saturated Fat 4 g(20%)
- Sodium 324 mg(14%)
- Calories 376
Preparation Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar and margarine in large bowl until well blended. Beat in eggs. Add sifted dry ingredients; beat until blended. Stir in carrots. Beat in lemon juice and lemon peel. Transfer batter to prepared pan. Bake carrot ring until tester inserted near center comes out clean, about 40 minutes. Cool carrot ring in pan on rack 15 minutes. Turn ring out onto platter and serve warm. (Can be made 1 day ahead. Cover with cake dome and let stand at room temperature. Rewarm in 350°F oven 10 minutes before serving.)
Preparation Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar and margarine in large bowl until well blended. Beat in eggs. Add sifted dry ingredients; beat until blended. Stir in carrots. Beat in lemon juice and lemon peel. Transfer batter to prepared pan. Bake carrot ring until tester inserted near center comes out clean, about 40 minutes. Cool carrot ring in pan on rack 15 minutes. Turn ring out onto platter and serve warm. (Can be made 1 day ahead. Cover with cake dome and let stand at room temperature. Rewarm in 350°F oven 10 minutes before serving.)
