B'nai Emet -> Departments -> Women's League -> Recipes -> High Holiday Recipes

Carrot Mold

1 scant cup shortening
½ cup brown sugar (packed)
2 egg yolks (jumbo)
1-1/2 c. grated raw carrots
1 t. lemon juice
Pinch of salt
1-1/4 c. flour
½ t. soda
½ t. baking powder
1 t. vanilla
2 egg whites

Combine all ingredients except the egg whites, mixing well to completely blend together.  Beat the egg whites until they are stiff and fold into the blended batter.

Pour completed batter into a well-greased baking mold.  Bake for one hour at 325 degrees.  Test for doneness with a toothpick.  A double recipe often takes longer.  For family holiday-sized groupings, I usually make the double recipe size.

One recipe:  Bake in a small-sized spring form pan.
Double recipe:  Bake in a Teflon-lined bundt pan.

Sandy Harris

[ Up ] [ Apple Bobka (milchig) ] [ Brisket with Carrot Tzimmes and Kugel ] [ Carrot mold ] [ Holliday Challah ] [ Mom Kaufman’s Honey Cake (Lekach) ] [ Rosh Hashanah Chicken with Figs ] [ Rosh Hashanah Apple and Honey Squares ] [ Rosh Hashanah Couscous with Seven Vegetables ] [ Tzimmes (pareve) ] [ Latke Chicken for Rosh Hashanah ] [ Honey Chicken Kabobs ]

Click here to send an email with questions or comments about this web site.
Copyright © 2000-2006 B'nai Emet Synagogue
Last modified: March 14, 2006
Site designed by Ira D. Wald, Creative Software Solutions