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Carrot Ring Recipe
|Corn flake crumbs||30 Milliliter (2 Tablespoon)|
|Butter/Margarine||200 Milliliter (3/4 Cup, At Room Temperature)|
|Firmly packed brown sugar||75 Milliliter (1/3 Cup)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|All purpose flour||375 Milliliter (1.5 Cups)|
|Baking powder||1 Teaspoon (5 Milliliter)|
|Baking soda||1 Teaspoon (5 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
Serving size: Complete recipe
Calories 3467 Calories from Fat 1552
% Daily Value*
Total Fat 177 g271.6%
Saturated Fat 106.5 g532.6%
Trans Fat 0 g
Cholesterol 853 mg
Sodium 3351.8 mg139.7%
Total Carbohydrates 418 g139.5%
Dietary Fiber 19.4 g77.6%
Sugars 91 g
Protein 58 g116.3%
Vitamin A 1083.5% Vitamin C 51.4%
Calcium 68.4% Iron 169.3%
*Based on a 2000 Calorie diet
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).
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.