Sweetened with honey and brightened with lemon zest, this carrot kugel is reminiscent of carrot cake, but can still hold its own as a side dish for savory fare. Whipped egg whites lighten the texture, and makes this less pudding-like than many vegetable kugels. Bake the kugel in loaf pans for easy freezing, muffin tins for individual servings, or a Bundt pan for a pretty presentation on special occasions. This recipe freezes well.
Edited by Miri Rotkovitz
- 8 medium carrots, shredded
- 4 large eggs, separated
- 1 cup honey
- 1/3 cup neutral oil, such as canola or grapeseed
- 2 teaspoons vanilla
- 4 teaspoons grated lemon zest (from about 2 lemons)
- 2 cups all-purpose flour (or whole wheat)
- 1 teaspoon baking powder
- 1/2 cup golden raisins (optional)
- Preheat oven to 350 F. Grease either two loaf pans, two 12-cup muffin tins, or a Bundt pan.
- Using a food processor fitted with a shredding disc or a box grater, finely shred the carrots.
- In a large bowl, use electric beaters, a manual rotary beater, or a wire whisk to beat the egg whites until stiff peaks form. Set aside.
- Place the shredded carrots into another large bowl. Add the egg yolks, honey, oil, vanilla, and lemon zest. Mix well.
- In another bowl, whisk together the flour(s) and baking powder. Add the flour mixture into the carrot batter and mix just until smooth. Stir in the raisins if using.
- Gently fold the beaten egg whites into the kugel batter in 3 additions. Pour or spoon the kugel mixture into the prepared pan(s).
- Bake the kugel in the preheated oven until firm, golden, and a tester inserted in the center comes out clean, about 20-25 minutes for muffins, 35 to 40 minutes for loaf pans, or 45 to 50 minutes for a Bundt pan.
Miri's Recipe Testing Notes and Tips
- Be sure to grease the pan(s) well, or the kugel will be hard to unmold.
- This recipe is tastiest -- and the texture is most kugel-like -- when served warm. If you make it in advance, reheat, wrapped in foil, in the oven until warmed through.
- I tested the recipe using 1 cup of all-purpose flour mixed with 1 cup of whole white wheat flour with good results. If you're working on integrating more whole grains into your diet, this is an ideal recipe to try.
- Because you'll be using the zest, seek out organic lemons; non-organic lemon skins are likely to contain pesticide residues and are often shellacked in wax and treated with fungicides.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||2 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||2 g|