Title: Carrot Kugel
Categories: None
Yield: 6 Servings

2 lg Carrots; shredded
1/2 c Oil
2 Eggs; separated
1/2 c Honey
1 c Whole wheat flour
1/2 ts Baking powder
1 ts Vanilla
3 ts Grated lemon rind
Handful raisins; optional
Handful nuts; optional

Combine carrots, oil and honey in a bowl. Add everything else, except the
egg whites. Beat egg whites separately, until stiff but not dry, and fold
into carrot mixture. Pour into greased loaf pan; bake
35 min at 350F.

NOTES: I usually double the recipe and bake it in a bundt pan (increasing
baking time to 45 min, or so). I also make it into muffins, reducing the
baking time to 20-25 min.

This freezes well.

Posted to JEWISH-FOOD digest V97 #250 by jchavelh@notes.cc.bellcore.com on
Sep 17, 1997