Carrot Ring

published Mar 27, 2023
Carrot Ring Recipe

Carrot ring is a traditional Ashkenazi Jewish side dish that sits somewhere between a tender carrot cake and a moist, spoonable carrot pudding.

Serves8

Prep35 minutes

Cook45 minutes

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Carrot ring on cooling rack.
Credit: Photo: Linda Xiao; Food Stylist: Jessie YuChen

Occupying the space between a tender carrot cake and a spoonable carrot pudding, lightly sweet carrot ring is a traditional Ashkenazi Jewish side dish. Most commonly on the table during weekly Shabbat, this simple dish features grated carrots, flour, fat (typically dairy-free, like shortening or margarine), sugar, egg, and leavening agents. During Passover, carrot ring is often made with matzo meal instead of all-purpose flour, which is not permitted by Jewish dietary rule during the holiday.

Often a rather dense and oily cake, I personally do not find most carrot rings to be a delightful foil to other meaty dishes on the dinner table, like fatty brisket or roast chicken (which, in the Ashkenazi tradition, also often tend to slant sweet). The carrot ring of my dreams is slightly less rich, but still somewhat custardy. That means the traditional shortening or margarine is replaced with vegetable oil, which bakes up a similarly moist, yet non-greasy, cake.

My ideal carrot ring is also one that requires no adaptation to accommodate different holidays, and uses ingredients that are available year-round. To achieve this, instead of using only all-purpose flour (not permissible during Passover) or matzo meal (hard to find at the supermarket outside of the Passover season), I use a mixture of almond and coconut flours, which contributes to the cake’s tender crumb and adds a light sweetness. Plus, because these flours are naturally wheat- and legume-free, they are considered kosher for Passover.

Credit: Photo: Linda Xiao; Food Stylist: Jessie YuChen

What Makes a Carrot Ring Kosher?

This carrot ring is kosher because it’s made with pareve ingredients, which means it does not contain meat or dairy (eggs are not considered dairy), and therefore can be served alongside dishes containing either meat or dairy — but not both. It is also kosher for Passover, as it does not call for leavened grains, known as chametz. And the cake is free of legumes, or kitniyot, as some abstain from this group during Passover as well. 

How to Serve a Carrot Ring

A carrot ring is often served as a side dish during Jewish holidays alongside the main meal, including meats and vegetables — some people even fill the inside of their carrot ring with cooked peas (I personally cannot endorse this). Although less traditional, I also find carrot ring to be a nice addition to the dessert table, particularly during Passover, as it’s not as cloying as many other typical holiday treats.

If You’re Making Carrot Ring, a Few Tips

  • Hold off on greasing your Bundt pan. Wait until the batter is ready to go before greasing your pan. Greasing too early can encourage oil to pool at the bottom of the pan and encourage sticking. 
  • Cool your cake in the pan before removing. To minimize stickage, let the cake cool in the pan for 10 minutes before flipping the cake and removing the pan.

Carrot Ring Recipe

Carrot ring is a traditional Ashkenazi Jewish side dish that sits somewhere between a tender carrot cake and a moist, spoonable carrot pudding.

Prep time 35 minutes

Cook time 45 minutes

Serves 8

Nutritional Info

Ingredients

  • 12 ounces

    carrots (4 medium or 2 large)

  • 2 1/2 cups

    almond flour, plus more for the pan

  • 1/2 cups

    coconut flour

  • 2 tablespoons

    potato starch

  • 1 teaspoon

    kosher salt

  • 1 teaspoon

    baking powder

  • 1/2 teaspoon

    baking soda

  • 1/2 teaspoon

    ground cinnamon

  • 1/2 teaspoon

    ground cardamom

  • 1/2 cup

    packed dark or light brown sugar

  • 1/4 cup

    granulated sugar

  • 4

    large eggs

  • 1/2 cup

    vegetable or canola oil, plus more for the pan

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Do not grease the pan until the batter is ready.

  2. Grate 12 ounces carrots on the large holes of a box grater (about 3 cups). Place in a medium bowl.

  3. Place 2 1/2 cups almond flour, 1/2 cup coconut flour, 1 teaspoon kosher salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground cardamom in a second medium bowl and whisk to combine.

  4. Place 1/2 cup packed dark or light brown sugar, 1/4 cup granulated sugar, and 4 large eggs in a large bowl if using an electric hand mixer (or stand mixer fitted with the paddle attachment). Beat on high speed with an electric hand mixer or medium-high speed with a stand mixer until the mixture is frothy and is doubled in volume, about 5 minutes.

  5. Add 1/2 cup vegetable or canola oil to the carrots and toss to combine.

  6. Turn the mixer on to low speed. Add 1/3 of the almond flour mixture and beat until combined. Add 1/2 of the carrot mixture and beat until combined. Repeat with beating in another 1/3 almond flour mixture, remaining carrot mixture, then remaining almond mixture until well combined.

  7. Use a brush to coat the sides and inner tube of a 10-cup bundt pan well with a couple teaspoons of vegetable oil, paying special attention to the crevices and inner tube. Dust the pan well with a couple teaspoons of almond flour (pouring it through a fine-mesh strainer is helpful for breaking up clumps) and tap out the excess.

  8. Scrape the batter into the pan and smooth into an even layer. Bake until a tester inserted into the center comes out clean and the top springs back when lightly pressed, 40 to 45 minutes. Continue to bake for 4 minutes more to make sure the cake is completely set, as this is a very moist cake.

  9. Place the pan on a wire rack. Immediately run a small offset spatula around the outside of the cake and around the inner tube to loosen the cake from the pan. Let cool for 10 minutes. Carefully flip the pan onto the rack. Remove the pan. Let cool for at least 30 minutes. Serve warm or at room temperature.

Recipe Notes

Make ahead: The cake can be made up to 24 hours in advance, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature.

Storage: Store leftovers in an airtight container at room temperature for up to 2 days. Leftovers can also be wrapped in plastic wrap and frozen in a freezer bag/another airtight container for up to 6 months. Thaw in the refrigerator overnight, then let come to room temperature before serving.