Ashkenazic Carrot Pudding (Mehren Kugel)

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A ring is a popular form of this dish for the Sabbath and holidays.

  • 6-8 ServingsServings


  • 11/2 cup all-purpose flour
  • 1 teaspoon table salt or 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg or ground ginger
  • 1/2 cup (1 stick) unsalted butter or margarine, softened
  • 1/2 cup brown sugar
  • 1 large egg
  • 3 tablespoon lemon or orange juice
  • 1 to 2 teaspoon grated lemon or orange zest
  • 2 cup (about 12 ounces) grated carrots
  • 1/2 to 3/4 cup raisins, snipped dried figs, or chopped nuts (optional)


1.  Preheat the oven to 350 degrees.  Grease a 2-quart baking pan or ring mold.

2.  Sift together the flour, salt, baking powder, baking soda, and spices.  In a large bowl, beat the butter and sugar until light and creamy, about 5 minutes.  Beat in the egg.  Add the flour mixture, lemon juice, and zest.  Stir in the carrots and, if using, raisins.

3.  Spoon into prepared dish.  Bake until golden, about 45 minutes. Serve warm or at room temperature.