|Nutritional Guidelines (per serving)|
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.
- 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. Be sure to grease the pan(s) well, or the kugel will be hard to unmold.
Using a food processor fitted with a shredding disc or a box grater, finely shred the carrots.
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.
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.
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.