Moroccan-Flavored Carrot Kugel

Preparation info

  • Difficulty


  • Yield: About



Appears in

The feast of Sukkoth or the feast of Simhat Torah.

They looked for him everywhere.

Where is he, where is he?

It turned out that, because of the fine weather, Grandfather had climbed up on the roof, had sat down on one of the chimney pipes, and was regaling himself with carrots.


Sweet, golden carrots are an Ashkenazi favorite not only around the fall holidays, but throughout the year as well. This light, airy pareve kugel is not at all dense and sodden like many vegetable puddings. Mint provides refreshing grace notes (I used dried here because an equivalent amount of fresh mint would compromise the delicate mousselike texture of this kugel). And fresh carrot juice, either home-juiced or purchased from a greengrocer or health food store, adds a subtle sweetness to the kugel. If it is unavailable, use a light vegetable stock.


  • 1 whole matzoh (egg matzoh works particularly well here)
  • teaspoons dried mint
  • ¾ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • Freshly ground black pepper
  • Pinch of cayenne, or to taste
  • 2 teaspoons fresh lemon juice
  • 1 cup fresh carrot juice or vegetable broth
  • 1 teaspoon finely minced fresh garlic
  • 3 large eggs, separated
  • Salt
  • 1 tablespoon olive or vegetable oil, plus additional for greasing the pan
  • 2 cups peeled and finely grated carrots (12–14 ounces)
  • Fresh mint or parsley sprigs, for garnish (optional)


  1. Preheat the oven to 325°F.
  2. In a large bowl, crumble the matzoh into small pieces. Sprinkle with the mint, cumin, cinnamon, black pepper and cayenne to taste, and the lemon juice. Combine the carrot juice or broth and garlic in a small saucepan and heat slowly until very hot. Don’t let the juice boil—it may turn bitter. Pour over the matzoh mixture, stir, and set aside to cool.
  3. Beat the egg whites with a pinch of salt in a large bowl until stiff but not dry. In another bowl, using the same beaters (no need to wash them), beat the egg yolks and 1 tablespoon oil until thick and foamy. Add the yolks, grated carrots, and 1 teaspoon salt (or to taste) to the matzoh mixture and combine well. Use a spatula to fold the whites gently into the carrot mixture. Work quickly and lightly, until thoroughly combined and no white is visible. Transfer to an oiled shallow baking dish (8-inch square).
  4. Bake for 40–50 minutes, or until firm and golden brown around the edges. Let the kugel cool until set, then cut into serving pieces. Garnish with mint or parsley, if desired. Serve warm or room temperature. This reheats well, and is excellent the next day.