Carrot Ring

By kathryns

Moist, not-too-sweet Bundt cake as a side dish. A warm slice would also be delicious for breakfast. Use the large holes of a box grater to prepare the carrots. Wonderful side dish served with baby peas and pearl onions in the center. Moist, dense, more savory than sweet it was a perfect accompaniment to the standing rib roast. Can be baked in mini cake or muffin pans for a different presentation. Makes a tasty and unique side dish. Can be served warm and baked in muffin pans as a side or add cream cheese frosting and serve dessert! side dish with poultry and added cooked peas and pearl onions in the middle of the ring. This made a lovely presentation

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 cup (packed) golden brown sugar
• 1 cup (2 sticks) unsalted margarine, room temperature
• 4 large eggs
• 2 cups (packed) coarsely grated peeled carrots
• 3 tablespoons fresh lemon juice
• 2 teaspoons grated lemon peel

Details

Servings 8
Preparation time 30mins
Cooking time 90mins
Adapted from epicurious.com

Preparation

Step 1

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.)