Carrot Ring

Brighten up your dessert table with this delightful Carrot Ring, a vintage-inspired treat that combines the natural sweetness of grated carrots with the warm, earthy flavors of cinnamon and brown sugar. Featuring a moist, tender crumb thanks to the addition of crushed pineapple and vegetable oil, this beautifully shaped carrot cake comes together effortlessly in a bundt or ring mold. Optional chopped nuts, such as walnuts or pecans, add a satisfying crunch, while a dusting of powdered sugar or a dollop of whipped cream elevates its presentation for any occasion. This easy-to-make showstopper is perfect for family gatherings or holiday celebrations and is a treat that’s as stunning as it is delicious.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 3 cups carrots, grated
• 1.5 cups all-purpose flour
• 0.5 cups granulated sugar
• 0.5 cups light brown sugar, packed
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 teaspoons ground cinnamon
• 0.5 teaspoons salt
• 3 large eggs
• 0.5 cups vegetable oil
• 1.5 teaspoons vanilla extract
• 0.5 cups crushed pineapple, drained
• 0.5 cups walnuts or pecans, chopped (optional)
• 1 tablespoon butter, for greasing mold

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 6-cup ring mold or bundt pan with butter and lightly dust with flour. Set aside.

Step 2

In a large mixing bowl, combine the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk together to ensure even distribution.

Step 3

In a separate large bowl, whisk together the wet ingredients: eggs, vegetable oil, and vanilla extract. Stir in the grated carrots and the drained crushed pineapple until well blended.

Step 4

Gradually add the dry ingredients to the wet ingredient mixture, folding gently until just combined. Avoid overmixing to keep the batter light.

Step 5

If using nuts, fold the chopped walnuts or pecans into the batter at this stage.

Step 6

Pour the batter evenly into the prepared ring mold or bundt pan, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the carrot ring comes out clean.

Step 8

Remove the pan from the oven and allow it to cool for 10 minutes. Then carefully invert the mold onto a wire cooling rack and let the carrot ring cool completely.

Step 9

Transfer to a serving plate. Serve as is, or garnish with powdered sugar, fresh herbs, or a dollop of sour cream for added flair.

Nutrition Facts

Serving size	(1609.3g)

Amount per serving	% Daily Value*
Calories	3443.6

Total Fat 173.9g	0%
Saturated Fat 30.6g	0%
Polyunsaturated Fat 67.2g
Cholesterol 588.4mg	0%
Sodium 3247.4mg	0%
Total Carbohydrate 442.1g	0%
Dietary Fiber 33.0g	0%
Total Sugars 251.9g
Protein 55.1g	0%

Vitamin D 132.1IU	0%
Calcium 524.8mg	0%
Iron 16.1mg	0%
Potassium 3343.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 6.2%

Carbs: 49.8%