Carrot Kugel


Adapted from a recipe shared by Rebbetzin Lori Palatnik, JWRP
This kugel known as "THE" carrot kugel is A STAR kugel at the Palatnik table


2 lbs carrots (to save peeling time, use two bags of baby carrots –which do not need kosher certificaton.
5 eggs (I've used less and it's fine)
1 1/2 cups sugar (I use Sucanat; I left this out entirely once and people still asked for more, sometimes I use just 1 C)
1/2 C oil
4 Tablespoons flour (I use barley or spelt... but you can use white too)
1 teaspoon baking powder
2 teaspoon vanilla
dash of cinnamon and salt


Use equal parts of each, about 6 Tablespoons- but I usually use more)
Unflavored bread crumbs (I use oatmeal)
Vegetable oil
Brown sugar
Dash of cinnamon


Preheat oven to 350
Cook the carrots ( I do this in Zip n' Steam bags usually but you can boil them in water and then save the water to use for chicken soup and its delicious! just more time consuming) 
Blend the carrots until they are the consistency of baby food (I use an immersion blender) 
Add the remainder of the ingredients and mix well (I use the whisk attachment on the immersion blender) 
Bake uncovered for 40 min 
Combine the topping ingredients; remove the casserole from oven and add the topping 
Bake uncovered another 30 minutes -All done

Note: Pan size: In general, one recipe will fit into an 8x8 pan or Pyrex, or a 9 inch spring form.  We just serve it with a spoon. This recipe freezes well and can be made Pesach friendly by substituting potato starch for flour and matzah farfel for bread crumbs/oatmeal 
8-10 servings


Side Dishes