Best 3 Bob Newharts Carrot Mold Recipes

**Indulge in a Culinary Delight: Explore Bob Newhart's Carrot Mold and More Carrot-Centric Recipes**

Welcome to a culinary journey where carrots take center stage! Discover the iconic Bob Newhart's Carrot Mold, a dish that has captivated taste buds for generations. This classic recipe combines the sweetness of carrots, the savory richness of chicken broth, and the aromatic touch of herbs, resulting in a visually stunning and delectable dish. But our exploration doesn't stop there. We've curated a collection of additional carrot-centric recipes that showcase the versatility and diverse flavors of this humble vegetable. From a refreshing Carrot Salad with a tangy dressing to a hearty Carrot Soup bursting with warmth and comfort, each recipe offers a unique take on carrots. Whether you're seeking an elegant appetizer, a nutritious side dish, or a wholesome main course, our carrot recipes cater to every occasion and palate. Embark on this culinary adventure and let carrots be the star of your next culinary creation.

Here are our top 3 tried and tested recipes!

PUMPKIN KUGEL INSPIRED BY LENNIE'S CARROT MOLD

Pumpkin Kugel Inspired by Lennie's Carrot Mold image

I am a huge fan of Lennie's Bob Newhart's Carrot Mold. We have it at least every other week at our house. For Rosh Hashana I wanted to make something with pumpkin, which is one of the traditional foods eaten on that holiday. We adore the carrot mold so much, I basically just substituted fresh pumpkin for the carrots. It was a hit with family and guests. Perfect for Thanksgiving, or if you just love pumpkin!

Provided by Mirj2338

Categories Vegetable

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

3 cups grated fresh pumpkin (I do this in the food processor with the steel knife)
1 cup margarine
2 cups brown sugar
2 cups flour
4 eggs
1 teaspoon salt
1 teaspoon baking powder

Steps:

Demolish the pumpkin in the food processor.
Add the margarine, cut into smaller chunks, process.
Add the sugar, flour, salt, baking powder and eggs, processing after each addition.
Pour into a greased pan.
I usually use a ring mold, but have also used a square pan as well.
Bake at 350 degrees F for about 1 hour, until done.

CARROT RING

Carrot Ring image

Carrots become everyone's favorite when they're baked in this slightly sweet, lighter-than-air ring. Our holiday meal wouldn't be complete without it.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 8

Ingredients

2 pounds carrots, cooked and mashed
3/4 cup half-and-half cream
3 eggs, beaten
1-1/2 teaspoons minced fresh parsley
1 teaspoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen peas, cooked

Steps:

Combine the first seven ingredients. Pour into a well-greased 6-cup ring mold. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes; unmold onto a serving plate. Fill the center with peas.

Nutrition Facts :

MOM'S THANKSGIVING CARROT MOLD

Mom's Thanksgiving Carrot Mold image

This recipe was given to my Mother in 1961 in Omaha, Nebraska. My Dad was in the Air Force there (my parents were new to the midwest). My Mom got a whole new menu for Thanksgiving from her neighbors and those recipes are what we still have today for Thanksgiving! * You can make ahead and freeze this before baking and then thaw in the refrigerator 1 day prior to baking! Helps a lot with all the Thanksgiving cooking to get it out of the way in advance.

Provided by Oolala

Categories Vegetable

Time 6h30m

Yield 1 ring mold, 6-10 serving(s)

Number Of Ingredients 11

Ingredients

1 cup shortening, we use Crisco
2/3 cup brown sugar, can use 1/3 cup Splenda Brown sugar
1 egg
1 tablespoon orange juice or 1 tablespoon lemon juice
1 1/2 cups flour, sifted
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups fresh carrots, grated fine

Steps:

Cream shortening and brown sugar with an electric mixer in a large bowl.
Add the egg and orange juice.
Sift in flour.
Add all other ingredients and mix.
Place mixture into greased, 4 cup, ring shaped mold.
Chill at least 5 hours before baking.
Bake at 350 degrees F. for 1 hour.

Nutrition Facts : Calories 540.4, Fat 35.5, SaturatedFat 8.9, Cholesterol 35.2, Sodium 410.6, Carbohydrate 52.5, Fiber 2.2, Sugar 25.9, Protein 4.7

Tips:

Make sure to use a bundt pan that is at least 10 cups in capacity, or the carrot mixture may overflow.
If you don't have a bundt pan, you can also use a 9x13 inch baking pan, but the carrots will not be as evenly cooked.
To make sure the carrots are cooked through, insert a toothpick into the center of the mold. If it comes out clean, the carrots are done.
Let the carrot mold cool completely before inverting it onto a serving plate. This will help it to hold its shape.
Garnish the carrot mold with fresh parsley or chives before serving.

Conclusion:

Bob Newhart's carrot mold is a classic dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet or savory, this carrot mold is sure to be a hit.