Mom knows how to do carrot cake right! In fact, her Mother’s Carrot Ring is so good, you’ll want to put a ring on it! Puns aside, this is a bright, sweet, golden-orange cake with plenty of flavor and tenderness to enchant and delight you! Throw a little powdered sugar on top, and you’ll just be dazzled by how good Mother’s Carrot Ring is and how other carrot cakes just don’t compare!
Ingredients
- 1 cup shortening or unsalted butter, plus more, to taste, for greasing the pan
- 4 medium carrots, peeled and sliced
- 1/2 teaspoon baking soda
- 1 tablespoon water, warm
- 1/2 cup dark brown sugar
- 1 large egg
- 1 teaspoon fresh lemon juice
- salt, to taste
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- powdered sugar, to taste, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Using the extra shortening, grease a 4-cup tube pan.
Step 3 –Put the carrots in a small pot and cover them with at least 1 inch of water.
Step 4 –Bring the water to a boil and cook until the carrots are tender, about 20-30 minutes. Add more water as needed to make sure the carrots stay mostly submerged.
Step 5 –Drain the carrots, then mash them with a potato masher or a fork.
Step 6 –Measure out 1 cup of the mashed carrots. If desired, reserve any remaining mash for another use of your choice.
Step 7 –Let the cup of mashed carrots cool.
Step 8 –In the bowl an electric mixer, combine the baking soda with the tablespoon of warm water and mix to dissolve.
Step 9 –Add 1 cup of the remaining shortening and the brown sugar and beat until fluffy.
Step 10 –Beat in the egg, the lemon juice, and the salt until smooth.
Step 11 –Beat in the cooled mashed carrots.
Step 12 –Beat in the flour and the baking powder.
Step 13 –Pour the batter into the prepared pan and smooth out the top with a spatula.
Step 14 –Bake until the top springs back when lightly pressed, about 30-40 minutes.
Step 15 –Serve warm, dusted with the powdered sugar.
