Carrot Kugel

A great beginning for a sweet New Year. Celebrate Rosh Hashanah with this golden carrot dish that is sure to be a winner with your holiday guests.


4 large eggs, separated
3 cups carrots, peeled and grated (about 7 medium size carrots)
1/3 cup almonds, ground
6 Tablespoons matzo meal
4 1/2 Tablespoons flour
pinch salt
4 Tablespoons lemon juice
2 Tablespoons orange juice
1 Tablespoon grated lemon peel
2 Tablespoons red wine


Preheat oven to 350°. Grease a 9x13 baking dish.

Beat egg yolks together until light, about 2 minutes. Mix in grated carrots, almonds, matzo meal, flour and salt until well combined. Add citrus juices, lemon peel and wine. Stir thoroughly.

Beat egg whites with 2 tablespoons honey until stiff. Add remaining honey and beat at high speed until peaks form. Fold 1/3 of egg whites into carrot mixture. When combined, gently gold in remaining egg whites.

Spread mixture evenly in baking dish. Bake for 35-40 minutes until golden brown.

Serves: 6-8

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