A ring is a popular form of this dish for Shabbat and holidays, it looks like a cake, but works great as a sweet, elegant side dish.
Ashkenazic Carrot Pudding (Mehren Kugel)
Servings
6 Servings
Ingredients
- 1½ cup all-purpose flour
- 1 teaspoon table salt or 2 teaspoons kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg or ground ginger
- ½ cup 1 stick unsalted butter or margarine, softened
- ½ cup brown sugar
- 1 large egg
- 3 tablespoon lemon or orange juice
- 1 to 2 teaspoon grated lemon or orange zest
- 2 cups about 12 ounces grated carrots
- ½ to ¾ cup raisins snipped dried figs, or chopped nuts (optional)
Instructions
- Preheat the oven to 350°F. Grease a 2-quart baking pan or ring mold.
- Sift together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a large bowl, beat butter and sugar until light and creamy, about 5 minutes. Beat in egg. Add flour mixture, lemon juice, and zest. Stir in carrots and, if using, raisins.
- Spoon into prepared dish. Bake until golden, about 45 minutes. Serve warm or at room temperature.
Taste is very good but I found it too heavy. The texture should be more cake like. Maybe 2 eggs instead of one? In fact, there’s another recipe almost the same as this one but with FIVE eggs!
Sure you could try that.
I can happily report that using 3 eggs instead of one in this recipe was transformative. The result was excellent. I strongly recommend that you make that adjustment.
Coconut oil might be the best sub but regular oil should still work
Hi! Looks delish 😍 do you know if you can sub the margarine for oil? :))