About
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.
