Pesach Carrot Kugel

My daughter loves carrot kugel. She eats it all the time. She made one request for the Pesach menu: carrot kugel.

Pesach Carrot Kugel for a Crowd


10-12 carrots, chopped, cooked in water till soft, then pureed. 
After the puree is cooled off, mix in:
6 beaten eggs 
1 c. oil 
1 c. sugar 
1/2 tsp vanilla (I made homemade Kfor P vanilla this yr). 
When that is combined, add
3 c. potato starch 
3 c. cake meal (finely ground matza meal)
2.5 tsp baking powder
1/2 tsp salt. 
Mix very well (best with a mixer). Pour into 3 med-large pans and bake for about 45 min at 375ish (190C)

Enjoy! 

I came up with a new carrot muffin recipe this year (2013) so be sure to check that one out too!

Carrot Kugel

I have gotten numerous requests for my carrot kugel recipe lately. Maybe because carrots are still among those vegetables that are still available for a song... so many have become so much more expensive, but carrots? I've seen them around for 1 NIS/kg or less, although more frequently for 1.89 -1.99 NIS/kg. Still pretty cheap.

So here goes - the carrot kugel that is a MUST for every Shabbat in my house or my 4 yr old cries. We don't like to make a 4 yr old cry unnecessarily, now do we?

This will make a pretty large batch, so either cook for a crowd or cook for your freezer!

1 bag carrots (about 1 kilo/2 lbs), scrubbed and cut into rough pieces.

1 pot of water

Cook carrots in a pot of water, till they are soft.

Puree carrots till they are smooth (I use an immersion blender, as you can see in the picture).

 

Transfer carrots to a mixing bowl. Add 6 T. ground flaxseed, 1.5 c. hot water, 1/2 c. oil, 1.5 c. sugar, 1.5 t. vanilla


Mix well. Add 6 c. whole wheat flour, 2 tsp baking powder, 1 tsp salt.

Mix all together, and pour into 3 loaf pans (lined with parchment paper is best). Bake at 175 C / 350 F for about 1 hr. Watch out or you might burn the tops...

oops. I left it in the oven a couple minutes too long

This post was shared with the Hearth and Soul Blog Hop on Feb 14, 2012