Carrot pudding is like having dessert in the middle of your meal.
I began making carrot pudding (carrot kugel) from a recipe of Anne London and Bertha Bishov, The Complete American-Jewish Cookbook, The World Publishing Company, 1952.
I have gradually adapted the recipe to my family's taste. This is a recipe that tastes best when made
without any modern implements - that is, hand grated carrots are far superior to those grated in the
food processor. I discovered this when we were on sabbatical in Israel, and I did not
have a well equipped kitchen. Both carrot kugel and potato kugel taste much better with the
more coarsely grated vegetables.
Carrot pudding is a reasonably healthy, fresh accompaniment to pot roasts, stews, and other dishes
with sauce or gravy. Because it is sweet, you need to experiment with the flavor combinations. It is
excellent with roast chicken or veal.
Either grate the carrots with a hand grater or in the food processor. Set aside
- 1 cup grated raw carrots
- 1/2 cup vegetable shortening
- 1/2 cup (packed) brown sugar
- 1 large egg
- 1 1/4 cup sifted flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2-3/4 cup seedless raisins
- 1 tsp. lemon juice
- 1-2 tsp. grated orange rind (optional)
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 T. water
In a mixer, food processor, or by hand, cream the shortening with the brown sugar.
Add the egg, and mix well. Sift the flour with the baking soda, baking powder, and salt (or mix them
well with a fork, if you do not have a sifter). This step removes lumps of baking soda or baking
powder, or salt, which might produce bitter or salty spots in the kugel.
Add carrots and remaining ingredients.
Mix thoroughly, and pour into a greased casserole.
Bake in moderate oven (350° F.) until brown, about 1 hour.
Serves 6 to 8. This can easily be doubled.
Carrot pudding freezes well. Wrap in
heavy foil or in double freezer bags. Thaw at room temperature or in the refrigerator, discard
the wrapping, and warm for 15 minutes in a 300° F. oven.