Name: Carrot Kugel
Yield: Yield: 12 servings.
Cuisine: American
Ingredients: ⅓ cup honey (or ½ cup sugar); 6 eggs (or 4 eggs plus 4 egg whites); ¼ cup potato starch; ½ tsp ground cinnamon; ½ cup chopped nuts (e.g., walnuts or almonds); 2 lb (1 kg) carrots, cut in chunks; ¼ tsp nutmeg (optional); ½ cup oil; 2 tsp pure vanilla extract; ¼ cup brown sugar, lightly packed; 2 tsp baking powder

Preparation info

Yield:
12
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

I enjoyed this gluten-free carrot kugel when I was a guest at Raisy Gittler’s home in Fort Lauderdale, Florida. I eliminated almost half the fat in this scrumptious pudding without sacrificing flavor. It’s a winner!

Ingredients

2 lb (1 kg) carrots, cut in chunks
½ cup chopped nuts (e.g.,

Method

Cook carrots in boiling salted water until tender, about 20 minutes. Drain well and let cool.

steel blade: Process nuts and brown sugar until crumbly, 8 to 10 seconds. Remove from bowl and set aside. Wipe bowl clean with a damp paper towel. (If you have a machine with nested bowls, use mini-bowl and blade to process nuts and sugar.)

Purée carrots until smooth, 20 to 25 seconds.