• itslaurenofcourse

"Carrot Cake" Kugel

Updated: Sep 12

A mashup of two classics - carrot cake and noodle pudding!


Carrot cake and kugel (Jewish noodle pudding) come together to make a delicious side dish featuring all the flavor of The Best Carrot Cake Ever with the texture of a Classic Cheese Kugel. Enjoy a slice for breakfast with fresh fruit, along side roast or braised meats, or as dessert. Serve it warm from the oven, or chilled from the refrigerator. Crushed pineapple is the unexpected secret ingredient that gives the dish its unmistakable carrot cake flavor. Cooking the noodles in milk instead of water is the secret technique that makes this special noodle pudding over the top! Bake it in a bundt pan to call attention to its cake-like quality.


Equipment: cutting board; chef’s knife; dry and wet measuring cups; measuring spoons; large saucepan; wooden spoon; large and small mixing bowls; rubber spatula; bundt pan or casserole; roasting pan (optional)

Kugel Ingredients: 4 cups whole milk 1, 12-oz. package fine egg noodles 2 large eggs 2 tablespoon melted butter 3 tablespoons sugar 1 teaspoon cinnamon ½ teaspoon salt

¼ teaspoon cinnamon

¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 1½ cups grated carrot ½ cup crushed pineapple, drained

½ cup raisins (optional) ½ cup chopped walnuts (optional) Topping Ingredients: 1 cup sour cream 2 teaspoons sugar ½ teaspoon cinnamon


1. Preheat the oven to 350°F. Grease either a bundt pan or a casserole with butter and set aside.


2. In a large saucepan over high heat, bring the milk to a boil. Add the egg noodles and reduce the heat to simmer. Cook the noodles, stirring occasionally, until tender and much of the milk has been absorbed, about 10 minutes. Set aside.


3. While the noodles cook, beat the eggs, melted butter, sugar, cinnamon, salt, nutmeg, and cloves in a large mixing bowl. Add the cooked noodles and milk. Fold in the carrots, pineapple, and optional raisins and walnuts.


4. Put the mixture into the greased baking dish.


5. Bake the kugel:


Option1: Bake in the oven, covered with foil, for 30 minutes. Remove the foil and bake for another 15 minutes, until the kugel is set and golden brown.


Option 2: Place the baking dish in a shallow roasting pan and fill with enough boiling water to come halfway up the sides of the noodle pudding pan. Cover with foil and bake for 30 minutes.Remove the foil and bake for another 15 minutes, until the kugel is set and golden brown.


ILOC tip: if you want the kugel to brown a little on the outside (pictured), then follow Option 1. If you prefer for the kugel to be "skinless" and prepared more like a bread pudding, follow Option 2. It's all about technique, not torture! Pick the method that will give you result you want.

6. Meanwhile, prepare the topping by placing all the ingredients in a small bowl and mixing well. Set aside in the refrigerator.


7. Remove from the oven and allow to cool to room temperature before slicing and serving with the sour cream topping.


ILOC tip: if you prepare the kugel in a bundt pan, you will want to run a knife carefully along the edge where the kugel meets the pan to facilitate loosening it before you invert it onto a plate or cooling rack. Do this within half an hour of the kugel being removed from the oven. Wait at least that long before inverting the kugel and removing it from the bundt pan.

Makes 12-16 servings.



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