There are some recipes that don’t look beautiful but have that special blend of wholesome ingredients, delicious taste and perfect texture. This recipe is one of those. I have prepared it with a pound of fresh, frozen or canned carrots. I have prepared this recipe a loaf pan, in a pyrex pie dish, in individual ramekins and in silicone baking molds. It is one those wonderful recipes that can served as a side dish, as a dessert or as a snack.
The original recipe was in Yeshiva of North Jersey’s cookbook published during the time my children were in elementary school. I have changed and simplified the original recipe by reducing the amount of sugar and oil and simplifying the preparation. It is one of our family favorites.
one pound of fresh carrots, shredded (see notes)
1/2 cup oil
2/3 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2/3 cup craisins
Preheat oven to 350 degrees.
Shred carrots using the shredding blade of the food processor.
Add the rest of the ingredients and combine by pulsing in the food processor using the S-blade of food processor until well combined. Alternatively, combine ingredients by hand or in a mixer. Pour into a pie dish or a loaf pan lined with parchment paper.
Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Carrot kugel should be golden brown in color when ready.
Instead of shredded carrots, you can substitute one pound of frozen or canned carrots. Just mash or pulse in food processor using S-blade of food processor. Add rest of ingredients. Pulse a few times until combined.
This can be baked in ramekins or as muffins in large muffin wrappers. Modify baking time to 15-25 minutes, depending on size of each muffin.