Passover Carrot Mold Recipes

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CARROT RING

A cross between a carrot cake and a carrot pudding, this velvety, warm, gently sweet side dish is a classic Jewish holiday offering. This version is adapted from Dana Green of Benicia, Calif., who got it from her grandmother. "Everyone who encounters it is wary of the name, carrot ring, but they end up loving it, they have seconds," Ms. Green said. You can make this ahead by allowing the ring to cool in the pan, then wrapping the whole thing in plastic wrap, pan and all, and freezing it for up to one month. Let thaw in the refrigerator overnight. Unwrap and reheat in a 300-degree oven for about 30 minutes or so before serving.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 9



Carrot Ring image

Steps:

  • Heat oven to 350 degrees. Grease a 4-cup tube pan or small Bundt pan.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 10 grams, Sodium 130 milligrams, Sugar 5 grams, TransFat 1 gram

1 cup shortening or unsalted butter, plus more for the pan
4 medium carrots, peeled and sliced
1/2 teaspoon baking soda
1/4 to 1/2 cup dark brown sugar, to taste
1 large egg
1 teaspoon fresh lemon juice
Pinch of salt
1 1/4 cups all-purpose flour
1 teaspoon baking powder

CARROT SOUFFLE FOR PASSOVER

Make and share this Carrot Souffle for Passover recipe from Food.com.

Provided by wendy

Categories     Vegetable

Time 50m

Yield 1 8x8, 8-10 serving(s)

Number Of Ingredients 13



Carrot Souffle for Passover image

Steps:

  • Blend carrots and margarine in food processor. Add rest of ingredients and mix well. Pour into lightly greased baking dish.
  • Mix topping ingredients and sprinkle on top. Bake at 350 for 25-35 minutes or until set.

Nutrition Facts : Calories 332.1, Fat 18.6, SaturatedFat 3.4, Cholesterol 79.3, Sodium 308.1, Carbohydrate 39, Fiber 2.4, Sugar 33.1, Protein 4

1 lb frozen sliced carrots, cooked
1/2 cup margarine
3 eggs
1 cup sugar
3 tablespoons matzo cake meal
1 teaspoon kosher-for-passover baking powder
1 teaspoon vanilla
1 dash of cinnamon and nutmeg
1/4 cup matzo meal
3 tablespoons brown sugar
2 tablespoons melted margarine
1/4 cup chopped nuts
1 dash of cinnamon and nutmeg

CARROT RING

Carrots become everyone's favorite when they're baked in this slightly sweet, lighter-than-air ring. Our holiday meal wouldn't be complete without it.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 8



Carrot Ring image

Steps:

  • Combine the first seven ingredients. Pour into a well-greased 6-cup ring mold. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes; unmold onto a serving plate. Fill the center with peas.

Nutrition Facts :

2 pounds carrots, cooked and mashed
3/4 cup half-and-half cream
3 eggs, beaten
1-1/2 teaspoons minced fresh parsley
1 teaspoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen peas, cooked

PASSOVER CARROT KUGEL

A sweet side for the seder menu. You can bake this as one large or as muffins. This is tasty hot or cold so it can travel for lunches during the week too.

Provided by s-t2384

Categories     Apple

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10



Passover Carrot Kugel image

Steps:

  • Preheat oven to 350°F.
  • Combine all the ingredients.
  • Bake in greased pan, 45 minutes.

Nutrition Facts : Calories 271.3, Fat 15.1, SaturatedFat 2.2, Cholesterol 52.9, Sodium 31.4, Carbohydrate 32.8, Fiber 1.8, Sugar 20.5, Protein 3.1

1 cup carrot, grated
1 cup apple, grated
1 cup potato, grated
1/2 cup raisins, plumped
1/2 cup sugar
1/2 cup matzo meal
2 tablespoons lemon juice
1/2 teaspoon cinnamon, ground
2 eggs
1/2 cup vegetable oil

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