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


Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 350°. Grease a 9×13 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