Mike's Carrot Kugel
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Carrots, raw, 1 lb, peeled and shredded * Butter, unsalted, 8 tbsp * Granulated Sugar, 1 cup * Egg, fresh * Vanilla Extract *Wheat flour, white, all-purpose, unenriched, .3 cupTopping: * Kellogg's Corn Flakes Cereal, .25 cup (1 serving) * Butter, unsalted, 2 tbsp * Pecans, .5 cup, chopped
Preheat the oven to 350F. You can finish the rest of this while the oven heats.
Peel the carrots; discard ends. Shred or grate the carrots with a food processor or grater. You want sizable shreds, not powder or tiny bits.
Melt the butter in a large skillet over medium-low heat. Add 1/2 cup of the sugar and the shredded carrots. Cook, uncovered, until the carrots are candied and nearly translucent; this could take from 30 to 45 minutes.
Stir occasionally, as the sugar mixture can scorch easily once the liquids from the carrots and butter evaporate. Remove from heat and cool.
When the candied carrot mixture has cooled, add the remaining 1/2 cup of sugar, the eggs, the vanilla extract, the flour, the baking powder, the cinnamon, the nutmeg, and a pinch of salt. Mix with a spoon, a fork, a whisk or a hand mixer if you're addicted to using power tools (it really
doesn't take long to do by hand!). Mix until fairly smooth.
Lightly spray an 8-inch round cake pan, or a quart rectangular baking dish, with cooking spray. Pour the carrot mixture in the pan.
Toss the remaining ingredients to make the topping and cover the souffle with the topping. Try to cover it evenly, but don't be obsessive about it.
Bake on the middle shelf of the oven for about 60 minutes, or until the top just begins to brown.
We've enjoyed this hot and cold, though we really prefer it hot.
Number of Servings: 8
Recipe submitted by SparkPeople user MAVERY76266.
Peel the carrots; discard ends. Shred or grate the carrots with a food processor or grater. You want sizable shreds, not powder or tiny bits.
Melt the butter in a large skillet over medium-low heat. Add 1/2 cup of the sugar and the shredded carrots. Cook, uncovered, until the carrots are candied and nearly translucent; this could take from 30 to 45 minutes.
Stir occasionally, as the sugar mixture can scorch easily once the liquids from the carrots and butter evaporate. Remove from heat and cool.
When the candied carrot mixture has cooled, add the remaining 1/2 cup of sugar, the eggs, the vanilla extract, the flour, the baking powder, the cinnamon, the nutmeg, and a pinch of salt. Mix with a spoon, a fork, a whisk or a hand mixer if you're addicted to using power tools (it really
doesn't take long to do by hand!). Mix until fairly smooth.
Lightly spray an 8-inch round cake pan, or a quart rectangular baking dish, with cooking spray. Pour the carrot mixture in the pan.
Toss the remaining ingredients to make the topping and cover the souffle with the topping. Try to cover it evenly, but don't be obsessive about it.
Bake on the middle shelf of the oven for about 60 minutes, or until the top just begins to brown.
We've enjoyed this hot and cold, though we really prefer it hot.
Number of Servings: 8
Recipe submitted by SparkPeople user MAVERY76266.
Nutritional Info Amount Per Serving
- Calories: 348.3
- Total Fat: 21.8 g
- Cholesterol: 118.6 mg
- Sodium: 71.0 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 2.5 g
- Protein: 4.2 g
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