Carrot Kugel

Pat Tolkoff of Temple B'nai Or Sisterhood
Recipe by
Pat Tolkoff of Temple B'nai Or Sisterhood

This colorful and tasty carrot kugel is a great holiday dish, and a good substitute for potatoes or rice.

1 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine or unsalted butter
1/2 cup light brown sugar
2 cups grated carrots (about 5-6 medium)
1/2 orange, grated rind and juice
2 unbeaten eggs
  1. Preheat oven to 350°F.
  2. Sift together the four dry ingredients.
  3. Cream shortening and sugar in large bowl. Add carrots, eggs, rind, and juice to creamed mixture, and mix well.  Mixture will look slightly curdled.
  4. Gradually add dry ingredients to creamed mixture and mix well.
  5. Bake in 1 1/2-quart casserole, uncovered for 45-50 minutes.

Note: Use margarine instead of butter if serving with a meat entrée.