Carrot Ring for Passover Recipe

Bundt Carrot cake with baking tray
Anshu / Getty Images
  • 65 mins
  • Prep: 30 mins,
  • Cook: 35 mins
  • Yield: 8 servings of Carrot Ring

This carrot ring recipe is made with grated carrots and is suitable for Passover. It makes a great side dish for beef brisket or apricot-baked chicken. It can be baked in an 8-cup ring mold or Bundt pan or in 8 mini Bundt pans.

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What You'll Need

  • 1 cup packed brown sugar
  • 1 1/2 cups oil
  • 4 large eggs, separated
  • 3 packed cups shredded (not chopped) carrots
  • 2 cups
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons cold water
  • 2 teaspoons lemon juice

How to Make It

  1. Heat oven to 300 degrees. Lightly coat a medium ring mold (8-cup capacity) or 8 individual mini Bundt pans with cooking spray. In a large bowl, cream sugar and oil. Beat in egg yolks and carrots.
  2. In a separate bowl, whisk together matzoh meal, baking soda, and salt. Add to carrot mixture, mixing well. Add water and lemon juice and combine thoroughly.
  3. In a separate bowl, beat egg whites until stiff but not dry, and stir 1/3 of the whites into the carrot mixture to lighten it. Then, fold in remaining whites, trying not to deflate the volume. Pour mixture into prepared mold(s). Bake 15 minutes at 300 degrees. Raise heat to 375 degrees and bake an additional 20 minutes (only 8 to 10 minutes for mini Bundt pans). Let cool 15 minutes before unmolding.