Return to Main Recipes Page/Return to Home Page
8 medium carrots, shredded
Preheat oven to 350°F. Grease either loaf pans, muffin pans, or a Bundt pan.
Shred carrots finely in food processor. Separate eggs. Set the egg whites aside.
To the carrots, add the egg yolks, oil, honey, vanilla, and lemon rind.
In a separate bowl, mix flour with baking powder. Add the flour mixture into the kugel batter.
Beat eggs whites until stiff. Fold egg whites into kugel batter.
Pour kugel mixture into greased pans. Bake 20-25 minutes if muffin pans used, 35 minutes if loaf pans used, or 45 minutes if Bundt pan used. Serve warm or at room temperature. This recipe freezes well.
Variation: Add 1/2 cup golden raisins.
Poster's Notes:
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
4 eggs, separated
1/2 cup oil
1 cup honey
2 tsp. vanilla
4 tsp. grated lemon rind
2 cups all-purpose flour (or whole wheat)
1 tsp. baking powder
While many carrot kugels are really carrot cake in disguise, this Carrot Kugel has a definite kugel quality about it.