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carrot kugel

Ashkenazic Carrot Pudding (Mehren Kugel)

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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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.