Carrot Ring Recipe
Ingredients
| Corn flake | 2 Tablespoon | |
| Carrots | 4 Large | |
| Butter margarine | 3/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Lemon juice | 1 Tablespoon | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon |
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.
Chef
