This recipe comes to us from Rivka at NotDerbyPie. Rivka is a native Washingtonian, back in her home town after stints in Manhattan and Jerusalem. Food is “merely” a hobby for her — she’s a consultant during the day — but she writes and photographs food beautifully, and she’s the author of some of our favorite and most popular recipes.
Here, she gives us a recipe for carrot kugel, adapted from everyone’s favorite sisterhood cookbook, “Second Helpings, Please.” Theirs is a year-round recipe (who doesn’t love a little carrot kugel after a long day at work?) but Rivka only makes it on Passover, and has adapted it to be both Passover friendly and slightly more delicious.
Carrot Kugel
This carrot kugel is Passover friendly, though you can make it year-round.
- Total Time: 50 minutes
- Yield: Serves 6-8 1x
Ingredients
- 1 cup matzah cake meal
- ½ cup sugar
- ¼ cup brown sugar
- ½ teaspoon baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp ground ginger
- 1 tsp lemon juice
- 2 ¼ cups grated carrots
- 2 eggs
- ½ cup melted butter or canola oil
Instructions
- Preheat oven to 325°F and set a rack in the center of the oven.
- Butter and flour an 8-inch square baking pan.
- Combine dry ingredients in a large bowl.
- In a smaller bowl, combine eggs, oil, lemon juice and carrots.
- Mix the wet ingredients into the dry ingredients, and stir until the two are combined and no lumps of flour remain. Transfer batter into the prepared baking pan, and smooth the top with a spatula.
- Bake for 45 minutes; when done, kugel should spring back when touched.
- Serve warm or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Kugel
- Method: Baking
- Cuisine: Passover
kugel
Prounounced: KOO-gull (oo as in book), Origin: Yiddish, traditional Ashkenazi casserole frequently made with egg noodles or potatoes.
Leave a Comment