Carrot Pudding, Version 2
After making Carrot Pudding, for many years, my daughter Rachel served this version, from her
friend Rachel Roth Novick. According to Rachel Novick's mom, Carole Nobel Roth, the recipe came to her from her
old friend Helene Katz Freedman, who shared this
recipe with her about 30 years ago. Helene told Carole that
she, in turn, got if from Rosie Landowne, another New York West
Sider (whom Carole does not know) - a wonderful line of friends for a delicious recipe exchange.
It has become the Reingold family's new favorite.
Either grate the carrots with a hand grater or in the food processor. Set aside
- 2 cups grated raw carrots
- 1/2 cup canola oil
- 1/2 cup (packed) brown sugar
- 2 large eggs
- 1 1/4 cup sifted flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 T. hot water
In a mixer, food processor, or by hand, cream the oil with the brown sugar.
Add the eggs, and mix well. Sift the flour with the baking soda, baking powder, and salt (or mix them
well with a fork, if you do not have a sifter). This step removes lumps of baking soda or baking
powder, or salt, which might produce bitter or salty spots in the kugel.
Add carrots and remaining ingredients.
Mix thoroughly, and pour into a greased casserole.
Bake in moderate oven (350° F.) until brown, about 50 minutes.
Serves 6 to 8. This can easily be doubled.
Carrot pudding freezes well. Wrap in
heavy foil or in double freezer bags. Thaw at room temperature or in the refrigerator, discard
the wrapping, and warm for 15 minutes in a 300° F. oven.