Passover Carrot Ring with Matzoh Meal

Name: Passover Carrot Ring with Matzoh Meal
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8
Ingredients: 1 cup brown sugar (packed); 1 ½ cups oil; 4 large eggs (separated); 3 cups carrots (shredded, not chopped), packed; 2 cups matzoh meal; 1 tsp baking soda; 1 tsp salt; 3 tbsp water (cold); 2 tsp lemon juice

A savory-sweet carrot ring made with shredded carrots and matzoh meal, perfect as a side dish for brisket during Passover.

Prep30 min
Cook35 min
Total1h 5m
DifficultyEasy
Servings8

This carrot ring is a traditional Passover side dish that balances sweetness from brown sugar with the earthiness of carrots. The matzoh meal gives it a light texture, while the beaten egg whites make it airy.

It's baked in a ring mold to create a beautiful presentation, and it pairs wonderfully with beef brisket or roasted chicken. The recipe is straightforward and uses simple ingredients you likely have on hand.

Ingredients

Servings 8

1 cup brown sugar (packed)
1 ½ cups oil
4 large eggs (separated)
3 cups carrots (shredded, not chopped), packed
2 cups matzoh meal
1 tsp baking soda
1 tsp salt
3 tbsp water (cold)
2 tsp lemon juice

Converted amounts are rounded.

Method

Preheat the oven to 300°F. Lightly grease a medium ring mold (8-cup capacity) or 8 mini Bundt pans with cooking spray.
In a large bowl, cream together the brown sugar and oil until well combined. Beat in the egg yolks and the shredded carrots.
In a separate bowl, whisk together the matzoh meal, baking soda, and salt. Add this dry mixture to the carrot mixture and mix thoroughly.
Add the cold water and lemon juice, and stir until everything is evenly incorporated.
In another clean bowl, beat the egg whites until stiff peaks form (not dry). Gently stir about one-third of the beaten whites into the carrot mixture to lighten it.
Carefully fold in the remaining egg whites, trying not to deflate the volume. Use a spatula and fold gently.
Pour the batter into the prepared mold(s). Bake at 300°F for 15 minutes.
Increase the oven temperature to 375°F and bake for an additional 20 minutes (only 8–10 minutes for mini Bundt pans).
Let the carrot ring cool in the pan for 15 minutes before unmolding. Serve warm or at room temperature.

💡 Tips

For best results, use a ring mold that holds exactly 8 cups to ensure proper baking time.
If using mini Bundt pans, start checking for doneness at 8 minutes to avoid overbaking.
The carrot ring can be made a day ahead and reheated gently before serving.

#Vegetarian #Make ahead #Oven-baked #Easter #Holidays

Inspired by a recipe from The Spruce Eats

Passover Carrot Ring with Matzoh Meal

Ingredients

Method

💡 Tips

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