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Ashkenazic Carrot Pudding (Mehren Kugel)


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Ashkenazic Carrot Pudding (Mehren Kugel)


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Ashkenazic Carrot Pudding (Mehren Kugel)

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


  • Ready Time : 0 min


6-8 Servings


  • 11/2 cups 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 tablespoons lemon or orange juice
  • 1 to 2 teaspoons grated lemon or orange zest
  • 2 cups (about 12 ounces) grated carrots
  • 1/2 to 3/4 cups 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.

About Gil Marks


Gil Marks, a writer, rabbi, historian, and chef, is a leading authority on culinary subjects. Among his published books are the highly-acclaimed Encyclopedia of Jewish Food, James Beard Award-winning Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, and James Beard Award finalist The World of Jewish Cooking. Marks also serves as a guest lecturer and gives presentations throughout the world. His website is www.GilMarks.com and his blog is here.

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