Carrot Kugel
Carrot Kugel, a Passover dish that tastes like sweet potato pie cold or pumpkin pie warm.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
paleo
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 5-6 cups chopped carrots (approximately 2lbs)
- 1/4 cup agave nectar or honey
- 1 tablespoon orange rind
- 1/4 cup blanched almond flour
- Carbohydrate 125.66266 g
- Cholesterol 558.36 mg
- Fat 30.57753 g
- Fiber 28.1790994949341 g
- Protein 30.53611 g
- Saturated Fat 5.833105 g
- Serving Size 1 1 Recipe (994g)
- Sodium 723.606 mg
- Sugar 97.4835605050659 g
- Trans Fat 3.558453 g
- Calories 853 calories
As a busy working woman, I'm always looking for ways to make delicious and healthy meals that fit into my busy schedule. When I came across this recipe for Carrot Kugel, I was intrigued by its unique combination of flavors and the fact that it could be served warm or cold.
I decided to give it a try, and I was so glad I did! The Carrot Kugel was absolutely delicious, with a sweet and savory flavor that was both comforting and satisfying. I loved that I could make it ahead of time and refrigerate it for a quick and easy meal later on. It also reheated well in the microwave, making it perfect for a workday lunch.
Step-by-step
- Cook carrots in a steamer until soft, about 20 minutes
- Blend carrots, agave, cinnamon, orange rind, eggs and almond flour until smooth in vitamix
- Place mixture in a greased 8 x 8 inch baking dish
- Bake at 350° for 1 hour, until browned around the edges and done in the center
- Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold
