Carrot Kugel

READY IN: 45mins
Recipe by Kishka

From the Kosher Palette Cookbook. Very moist and delicious. Make them in mini-muffin tins for bite size portions. Kids and adults love them.

Top Review by MichMom

This was my first attempt at any kind of kugel and it was a hit with the whole family. Definitely moist, definitely yummy, definitely sweet. We found these to be much like a sweet carrot muffin or even a sort of carrot 'cake'. I offered these as a veggie side (the sugar content didn't sink in my brain) but next time would probably offer them as a dessert - just more my taste. I would make this again for sure. Love that the kids now realize carrots don't have to be considered poison! Lol

Ingredients Nutrition


  1. Put carrots in a large saucepan and add water to cover. Boil over high heat for 25 minutes or until carrots are tender. Drain and place in a large mixing bowl. Mash carrots with a fork.
  2. Preheat oven to 350 degrees. Coat a 9-inch non-stick springform pan with non-stick cooking spray. (You can also use a tart pan with a removable bottom, muffin or mini-muffin tin. Be sure sides are at least 2 inches high.) Set aside.
  3. Add rest of the ingredients to the carrots. Beat at medium speed with an electric mixer until well blended. (Can also be mixed by hand.) Do not overbeat - should still have little bits of carrot.
  4. Pour mixture in pan. Bake for 45 minutes or until toothpick inserted in the center comes out clean. (For muffins, 30 minutes and mini-muffins, start checking after 20 minutes.).

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