Carrot Ring
Brighten up your dessert table with this delightful Carrot Ring, a vintage-inspired treat that combines the natural sweetness of grated carrots with the warm, earthy flavors of cinnamon and brown sugar. Featuring a moist, tender crumb thanks to the addition of crushed pineapple and vegetable oil, this beautifully shaped carrot cake comes together effortlessly in a bundt or ring mold. Optional chopped nuts, such as walnuts or pecans, add a satisfying crunch, while a dusting of powdered sugar or a dollop of whipped cream elevates its presentation for any occasion. This easy-to-make showstopper is perfect for family gatherings or holiday celebrations and is a treat that’s as stunning as it is delicious.
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Recipe Information
Ingredients
- 3 cups carrots, grated
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 3 large eggs
- 0.5 cups vegetable oil
- 1.5 teaspoons vanilla extract
- 0.5 cups crushed pineapple, drained
- 0.5 cups walnuts or pecans, chopped (optional)
- 1 tablespoon butter, for greasing mold
Instructions
Preheat your oven to 350°F (175°C). Grease a 6-cup ring mold or bundt pan with butter and lightly dust with flour. Set aside.
In a large mixing bowl, combine the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk together to ensure even distribution.
In a separate large bowl, whisk together the wet ingredients: eggs, vegetable oil, and vanilla extract. Stir in the grated carrots and the drained crushed pineapple until well blended.
Gradually add the dry ingredients to the wet ingredient mixture, folding gently until just combined. Avoid overmixing to keep the batter light.
If using nuts, fold the chopped walnuts or pecans into the batter at this stage.
Pour the batter evenly into the prepared ring mold or bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the carrot ring comes out clean.
Remove the pan from the oven and allow it to cool for 10 minutes. Then carefully invert the mold onto a wire cooling rack and let the carrot ring cool completely.
Transfer to a serving plate. Serve as is, or garnish with powdered sugar, fresh herbs, or a dollop of sour cream for added flair.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 362 mg | 16% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 29.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
