Grandma Schiff’s Carrot Mold

Often times, friendship is akin to a puzzle; the pieces (in this case, the women),  fit together seamlessly, effortlessly and perfectly. This is how it felt when my dearest friend, Julie and I met outside a preschool class nearly 19 years ago.  From that moment on, we and our sons, (Yale and Ben), became best friends.

Over the years, our families have become completely intertwined; and as we have gathered at each other’s lifecycle celebrations, we have come to know the extended families quite well.

Although I never had the opportunity to meet Julie’s grandmother, Rose Schiff, my family grew up on her famous Carrot Mold. It has become a staple at our Shabbat table on Friday nights, as it is at Julie’s as well.  Aside from being absolutely and deliciously addictive, this recipe is the easiest and quickest side dish you will ever whip up. There is no peeling or grating necessary; simply open 4 jars of carrot baby food, (yes, you read that correctly), and combine with the ingredients listed below. How’s that for fast and easy?!


  • ½ cup brown sugar
  • ¾ cup Crisco
  • 1 egg
  • 2 tbsp. orange juice
  • 1 ½ cup flour
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 2 cups baby food carrots


Cream sugar and Crisco. Beat in egg. Add the rest of the ingredients and beat until well mixed. Pour batter into Teflon Jello mold or pretty baking dish. Bake at 350 for 45 minutes or cake tester comes out clean. 

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