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 Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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