Carrot Ring Recipe
Ingredients
1 slice fresh bread
1 1/2 cups carrot pieces
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 egg yolks
1 tablespoon water
1 tablespoon lemon juice
1/4 cup soft butter
1/4 cup brown sugar
2 egg whites
Directions
Heat oven to 350°.
Grease a 1 quart ring mold.
Blender crumb bread.
Line mold with bread crumbs.
Set aside.
Blender chop half the carrots, empty into a bowl and repeat with remaining carrots.
Sift flour, baking powder, salt and baking soda into bowl with carrots.
Put egg yolks, water, lemon juice, butter and sugar into Osterizer container, cover and process at BLEND until smooth.
Add to carrot mixture and mix well.
Beat egg whites with rotary beater until stiff and fold into carrot mixture.
Pour into mold and bake 45 to 50 minutes.
Allow to stand 5 minutes before removing from mold.
Grease a 1 quart ring mold.
Blender crumb bread.
Line mold with bread crumbs.
Set aside.
Blender chop half the carrots, empty into a bowl and repeat with remaining carrots.
Sift flour, baking powder, salt and baking soda into bowl with carrots.
Put egg yolks, water, lemon juice, butter and sugar into Osterizer container, cover and process at BLEND until smooth.
Add to carrot mixture and mix well.
Beat egg whites with rotary beater until stiff and fold into carrot mixture.
Pour into mold and bake 45 to 50 minutes.
Allow to stand 5 minutes before removing from mold.
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