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Whenever I serve this casserole, I receive lots of compliments. It is reminiscent of sweet, glazed carrots with a little more punch and crunch to it. It can be made with sweet potatoes too, or half-and-half. It’s yummy either way. Carrots are loaded with fiber, vitamin A, some vitamin C, and beta carotene. “Tachlis” – this means they promote eye health, protect your heart, prevent constipation, combat cancer and promote weight loss. So, if you don’t have time to make this kugel, at least go nosh on a carrot or two!
2 pounds (1 kilogram) medium carrots, cooked and mashed (see note)
1/2 cup soy milk
1/4 cup sugar
1/4 cup oil or melted margarine
2 eggs, beaten
1 teaspoon Gefen Vanilla Extract
1/3 cup brown sugar
1/3 cup flour (Shibolim Whole Wheat Flour is fine)
2 tablespoons cold margarine or 2 scant tablespoons oil
1/2 – 2/3 cup chopped pecans
1/2 – 2/3 cup flaked coconut
Combine carrots, soy milk, sugar, oil, eggs, and vanilla. Place in a medium-sized Pyrex dish (9-inch square is good; round is also good).
Combine brown sugar and flour; cut in margarine until crumbly. Alternately, mix in oil gently with a fork. Stir in nuts and coconut. Sprinkle over carrot mixture. Bake, uncovered, at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes or until heated through.
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