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Carrot “Cake’l”

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Carrot “Cake’l”
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Egg - Wheat
1 Hour
Diets
- Vegetarian - Pescatarian

Submitted by rkade10   It’s a fluffy and sweet carrot kugel, so named “cake’l” by my cousin A.S. because it can really serve as either. I boil and purée about 9 fresh carrots to use in place of the baby food because it’s not easily available where I live.   Makes 22 to 24 muffins or 1 9×13 pan  

Ingredients

Carrot Cake

  • 1 teaspoon vanilla

  • 2 cups flour

  • 2 cups sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 2 teaspoons cinnamon

  • 1 teaspoon salt

  • 12 ounces baby food carrots or 9 medium sized carrots, cooked and pureed

  • 4 eggs

  • 1 cup oil

Directions

Prepare the Carrot Cake

1.

Mix together.

2.

Bake at 350 degrees Fahrenheit for 45 minutes for muffins and approximately 50 to 55 minutes for a full sized kugel.

Recipe tags

carrot cake carrot kugel carrots kugels rkade10 Shabbos
Carrot “Cake’l”

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