Eden300
Nov 26, 2011, 12:18 PM
I love this recipe for "My Favorite Carrot Ring", however, the carrots always turn a sickly, very unappetizing green color! I have tried various pans; the last couple of times I have used my teflon Bundt pan; have tried a copper jello tube pan, an aluminum tube pan, etc. Any ideas? Is it perhaps the lemon in the recipe? Thanks! Recipe:
3/4 c margarine, 1/2 c brown sugar, 1 1/4 c flour, 1 t baking powder, 1 t soda, 1/2 t salt, 2 beaten eggs, 1 solid c grated carrots, 1 T water, 1 t lemon juice, 1/2 T lemon rind, 1/2 t vanilla
"Cream margarine & sugar in large mixing bowl. Add flour, baking powder, soda & salt. Blend together the egg, carrots, water & lemon, add to flour mixture and stir until well blended.Spoon into a well greased 9 inch ting mold. Place in a pan of hot water. Bake 45-50- min in a 350 degree oven (be sure the water in the pan comes up to at least half way up the ring mold. It should be slightly brown when ready). Take out of the pan of water & let stand for 5 min. Loosen mold with knife & turn out on platter. I refrigerate the leftovers & eat this cold with hot coffee the next day."
My email: {email removed}
3/4 c margarine, 1/2 c brown sugar, 1 1/4 c flour, 1 t baking powder, 1 t soda, 1/2 t salt, 2 beaten eggs, 1 solid c grated carrots, 1 T water, 1 t lemon juice, 1/2 T lemon rind, 1/2 t vanilla
"Cream margarine & sugar in large mixing bowl. Add flour, baking powder, soda & salt. Blend together the egg, carrots, water & lemon, add to flour mixture and stir until well blended.Spoon into a well greased 9 inch ting mold. Place in a pan of hot water. Bake 45-50- min in a 350 degree oven (be sure the water in the pan comes up to at least half way up the ring mold. It should be slightly brown when ready). Take out of the pan of water & let stand for 5 min. Loosen mold with knife & turn out on platter. I refrigerate the leftovers & eat this cold with hot coffee the next day."
My email: {email removed}