Carrot Ring

Recipe from

Oxmoor House


3 eggs
2 1/4 cups cooked, mashed carrots (about 2 pounds)
1 cup soft breadcrumbs
1 cup whipping cream
3/4 cup (3 ounces) shredded sharp Cheddar cheese
1/2 cup chopped pecans
2 tablespoons butter or margarine, melted
1 tablespoon minced onion
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
1/8 teaspoon red pepper


Beat eggs in a large mixing bowl until thick and lemon colored; add remaining ingredients, mixing well.

Spoon into a well-greased 4- cup ovenproof ring mold. Bake at 350° for 1 hour. Remove from oven; cool on wire rack 40 minutes.

Serving Suggestion: Carrot Ring may be filled with Celery with Mushrooms or Southern- Cooked Green Peas.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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