Carrot Ring Mold
A savory carrot ring mold with tender vegetables and a flavorful crust, perfect for brunch or family dinners, served with a creamy broccoli filling for added richness.
Ingredients
Instructions
- Mix all ingredients together to form the batter.
- Grease a round ring mold well and pour the batter into it.
- Bake at 350°F (175°C) for 20 to 30 minutes, or until a toothpick inserted comes out clean.
- Remove from oven and let cool slightly.
- Fill the center of the mold with creamed broccoli before serving.
Tips & Substitutions
For a lighter texture, consider using unsweetened applesauce instead of shortening. You can also substitute whole wheat flour for all-purpose flour for added nutrition. If fresh broccoli is available, steam it lightly before adding it to the center. This dish is versatile; try adding spices like cumin or paprika for an extra kick. For similar flavors, consider serving with Light Pumpkin Pancakes for breakfast.
Serving Suggestions
Serve the carrot ring warm, garnished with fresh herbs for a pop of color. It pairs wonderfully with a light salad or steamed vegetables for a complete meal. For a heartier option, consider serving alongside Smoked Sausage Sandwiches. The creamy broccoli filling adds a delightful contrast to the sweet carrots.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual slices in the microwave for about 30 seconds or until warm. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes. This will help retain the texture of the carrot ring.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Ring Mold contains roughly 586 calories, with 4g protein, 71g carbohydrates, and 33g fat. It is a good source of calcium (19% of the Daily Value), iron (11% of the Daily Value), and vitamin A (11% of the Daily Value). Note that it is relatively high in sodium, at 539mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use cooked carrots instead of raw?
While raw carrots provide a fresher crunch, cooked carrots can be used, though they may alter the texture and moisture of the dish. If you choose to use cooked carrots, ensure they are finely grated and well-drained to avoid excess moisture in the batter.
What can I substitute for brown sugar?
If you don’t have brown sugar on hand, you can substitute it with granulated sugar mixed with a tablespoon of molasses for a similar flavor. Alternatively, coconut sugar is a great natural substitute that works well in this recipe.
Can I make this recipe ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours before baking. However, for the best texture, it’s recommended to bake it fresh. You can also bake it in advance and reheat it before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).