Submitted by Maeve Duggan

No one ever knows what I mean when I mention carrot ring. So I put it this way: Imagine the texture of a banana bread, but a little less sweet and made with grated carrots baked in a ring mold. No, not a bundt pan. And it's served with dinner, not dessert. The secret ingredient? Crisco. A lot of Crisco. 

Carrot ring has graced every Thanksgiving table of my life. My grandmother used to be the one to make it. But then it skipped a generation and became not just my responsibility, but my pride. Luckily, there were a few years my grandmother ate my carrot ring before she passed away. A crowded table is the best kind, and I like to think those who leave us behind set it for those who come next. After all, the memory of food is so much more than taste.  I still bake carrot ring in her ring mold and it’s one of my “if there was a fire” grabs.

 We usually celebrate Thanksgiving with my mother's Jewish side of the family (where—pardon the pun—carrot ring finds its roots). But one time I brought it to my cousin's house on my father's Irish Catholic side. The next year I got the highest compliment: Her teenage daughter asked for the recipe. I am tickled that it now graces their Thanksgiving table every year, too. 

Carrot ring also makes an appearance at Passover where matzo cake meal subs for the flour. I won’t lie to readers, it’s not as good. But it makes me appreciate the Thanksgiving carrot ring even more, which has taken on an almost mystical quality. If it’s “a good one” the year ahead looks brighter, somehow.

While I always make sure everyone gets a piece on their plate, I also hope there’s enough left over for the next day. If I’m particularly gluttonous, I’ll reheat it in the toaster for breakfast the next morning. But most years I save it for “the mash,” a reheat of turkey, stuffing and gravy my father invented. It’s the perfect bookend to my favorite holiday and my favorite day of the year, Wednesday night when my mom and I do all the baking. 

Carrot ring is the quintessential family recipe—under-appreciated outside your own family but revered within it. Get grating.

Grandma Weiss' Carrot Ring

Serves many

2 cups finely grated carrots (about 8-10 carrots)
1 ½ cups shortening (use baking bars or measure using water displacement)
1 cup brown sugar
3 eggs
2 ½ cups flour*
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
½ cup water

Peel and grate carrots on the side of a box grater with the “prickly” holes, set aside. Blend shortening, brown sugar and eggs together in a stand mixer fitted with the paddle attachment.  In a medium bowl, sift together flour, cinnamon, nutmeg, salt and baking soda.  Combine mixtures, then add carrots and water. Bake in ungreased 10.5 inch ring mold at 350 for 50-60 minutes until a toothpick comes out dry. Let cool in mold until you can turn it out easily onto a plate. Serve warm.

Carrot ring can be stored covered at room temperature for up to one day. To reheat, bake covered in tin foil in a low oven for 10-20 minutes. It’s alright to reheat in a crowded oven at a higher temperature if you’re serving it for a holiday or other large meal.

*For Passover, substitute 3¾ cup matzo cake meal for the flour.

Editor’s note: This recipe has not been independently tested by the Edible Boston team.