Betsy Stone’s Carrot Kugel (or Carrot Muffins)February 3, 2016
These taste like the most delicious carrot muffins, but not too sweet. They are a fabulous side dish with a roast beef, or chicken or fish. Kids gobble them up. It can be made in a 9" X 13" pan and cut in squares, or in muffin tins. I love making them in my Nordicware Rose muffin tin, because they just look so beautiful! They also freeze very well.
Ingredients
For: 12 servings
- 4 cups grated carrots I don't measure. I use 5 large carrots and grate them in the food processor
- 1¼ cups flour for people who can’t eat wheat, you can use half brown-rice flour and half rye flour – tastes perfect!
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp water
- ½ tsp salt
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 tbsp lemon juice
- 2 eggs
Instructions
- Preheat oven to 350° F.
- Mix everything together with a large spoon. Ssometimes it’s easiest to use your hands because it’s such a thick mixture.)
- For Kugel: pour into a greased 9 X 13 pan and bake for 45 minutes. Cut in squares when cool. For Muffins: Spray muffin tin well with Pam. Bake for 30-45 minutes (until tester comes out clean). Allow to cool for 10 minutes, hit pan on counter hard, then flip over and dump muffins out.
Notes
To make this recipe Kosher for Passover
- Eliminate baking powder and baking soda (although sometimes you can find Kosher for Passover baking powder, so use it and cut down on the eggs!)
- Use 1 and ½ cups cake meal instead of flour (or use the gluten-free cake meal).
- If you have eliminated the baking powder and baking soda, increase brown sugar to ¾ cup – 1 cup.
- If you have eliminated the baking powder and baking soda, use 4-6 whole eggs + 3 egg whites beaten stiff and folded in at the very end. (If you use baking powder and baking soda, keep eggs same as in original).
- Bake either in 9″ x 13″ greased pan or in greased muffin tins for same amount of time as above.