In my family, no Passover is complete without this carrot ring. We don’t take our large quantities of shortening lightly and there are typically at least two if not three of these carrot rings on the table. Anytime I’ve tried to explain to someone what a carrot ring was they were baffled until they tried it. Sort of a denser oily-er carrot cake, the carrot ring is the non-leavened solution for anyone who likes to eat dessert while the brisket is still on the table. Though apparently no one knows who Aunt Paula really is, this carrot ring has been on the table at every Passover since I can remember. It’s best served still warm and with a lot of napkins—that full cup of shortening makes for a very (repeat: very) oily piece of bread-like deliciousness.
For Passover: Substitute matzo meal for flour. Sifting is unnecessary. —Annie Plotkin
one bundt or tube (serves 10 to 12)
1 1/2 cups
In This Recipe
Cream the shortening with the sugar until light and fluffy. Beat in egg and water.
Whisk the flour with cinnamon, baking powder, baking soda, and salt. Beat at low speed until just blended.
Stir in carrots by hand; place in a greased, 6-cup ring mold. [Editors' note: We used a small tube pan.]
Put in the refrigerator for at least a couple of hours and as long as overnight. Bake at 350° F for 1 hour. Let cool in the pan, then flip out and serve.