Carrot Ring Recipe
Ingredients
2 tablespoons (30 ml) corn flake crumbs
4 large carrots
3/4 cup (200 ml) butter or margarine, at room temperature
1/3 cup (75 ml) firmly packed brown sugar
2 eggs
1 tablespoon (15 ml) lemon juice
1 1/2 cups (375 ml) all-purpose flour
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) salt
Directions
Generously grease a 1 1/4-quart (1.25 liter) glass ring mold.
Sprinkle crumbs over sides and bottom, tipping and patting to coat evenly; set aside.
Assemble Salad Maker with Shredder Disc and large bowl.
Process carrots (about 1 quart or 1 liter).
Set aside.
Assemble Mixer.
In large mixer bowl, mix remaining ingredients at MEDIUM-LOW until well mixed, adding carrots near the end.
Spread evenly in mold.
Bake at 350°F (180°C) for 40 minutes.
Let stand for 5 minutes.
Unmold and cut into slices.
If desired, fill center with a colorful vegetable.
Sprinkle crumbs over sides and bottom, tipping and patting to coat evenly; set aside.
Assemble Salad Maker with Shredder Disc and large bowl.
Process carrots (about 1 quart or 1 liter).
Set aside.
Assemble Mixer.
In large mixer bowl, mix remaining ingredients at MEDIUM-LOW until well mixed, adding carrots near the end.
Spread evenly in mold.
Bake at 350°F (180°C) for 40 minutes.
Let stand for 5 minutes.
Unmold and cut into slices.
If desired, fill center with a colorful vegetable.
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