One of our readers wrote in today, asking for Derek Attig’s carrot ring recipe, after reading his piece about connecting to Jewish cuisine. “Out of ordinary ingredients—carrots, flour, shortening, sugar, salt—comes something that, with only a little bit of time and a table full of friends, feels comfortably, perfectly Jewish,” Attig wrote of the dish.
We thought all our readers might want this recipe, and Derek—who says it’s his “signature” now—agreed to share.
1.5 cups Crisco
1 cup brown sugar
2.5 cups flour
1 tsp baking soda
2 tsp salt
2 tsp baking powder
2 Tbs cold water
3 cups grated (by hand!) carrots
juice of 1 lemon
Cream Crisco and brown sugar. Add all other ingredients. Pour into well-greased bundt or spring-form pan. Refrigerate overnight. Bake for 1 hour at 350 degrees.
(recipe can be multiplied by 1.5)