Mom's Thanksgiving Carrot Mold

Elevate your Thanksgiving table with **Mom's Thanksgiving Carrot Mold**, a nostalgic and flavorful twist on classic carrot dishes. This elegant side combines two pounds of tender carrots puréed to silky perfection, enriched with creamy butter, warming spices like cinnamon and nutmeg, and a touch of sweetness. The addition of fluffy eggs, whole milk, and baking powder creates a soufflé-like texture, while the bundt-style presentation delivers stunning visual appeal. Baked in a water bath for even cooking, this mold is delightfully moist and slices beautifully for effortless serving. Whether enjoyed warm or at room temperature, this unique carrot mold is guaranteed to be a crowd-pleaser at your holiday feast, pairing wonderfully with savory turkey and all the trimmings. Perfect for those seeking a memorable seasonal side dish, this recipe is as comforting as it is impressive.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 pounds carrots
• 3 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 3 large eggs
• 0.5 cup whole milk
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vegetable oil (for greasing mold)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Grease a 6-cup gelatin mold or bundt pan with vegetable oil and set aside.

Step 3

Peel and chop the carrots into 1-inch pieces.

Step 4

In a large pot, bring water to a boil. Add the carrots and cook until tender, about 10-12 minutes. Drain and allow the carrots to cool slightly.

Step 5

Using a food processor or blender, purée the cooked carrots until smooth.

Step 6

In a large mixing bowl, combine the carrot purée, unsalted butter, granulated sugar, salt, ground cinnamon, and ground nutmeg. Mix well until smooth.

Step 7

In a separate bowl, whisk together the eggs, whole milk, all-purpose flour, and baking powder until fully incorporated.

Step 8

Gradually add the egg mixture to the carrot mixture, stirring until completely combined and smooth.

Step 9

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

Step 10

Place the mold in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the mold, creating a water bath.

Step 11

Carefully transfer the roasting pan to the preheated oven and bake for 45-50 minutes, or until the carrot mold is set and a toothpick inserted in the center comes out clean.

Step 12

Remove the mold from the water bath and let it cool for 10-15 minutes on a wire rack.

Step 13

Run a knife around the edges of the mold to loosen the carrot mold. Invert onto a serving platter carefully to release the mold.

Step 14

Serve warm or at room temperature as a standout side dish for your Thanksgiving feast.

Nutrition Facts

Serving size	(435.2g)

Amount per serving	% Daily Value*
Calories	846.3

Total Fat 59.2g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 665.6mg	0%
Sodium 3114.2mg	0%
Total Carbohydrate 57.8g	0%
Dietary Fiber 3.0g	0%
Total Sugars 34.2g
Protein 26.1g	0%

Vitamin D 176.7IU	0%
Calcium 278.9mg	0%
Iron 4.0mg	0%
Potassium 612.0mg	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: 61.4%

Protein: 12.0%

Carbs: 26.6%