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Carrot Cake Kugel

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READ REVIEWS (1)

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

1 hr 30 mins total
45 mins prep

Recipe Filed Under
Pasta, Dairy, Fruit, Nut, Jewish, Baking, One-Dish, Vegetarian, Kid-Friendly, Dessert, Rosh Hashanah & Yom Kippur

Provided By: Lauren Braun Costello

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Ingredients

Serves:

4 cups whole milk

1 12-ounce package fine egg noodles

2 large eggs

2 tablespoons melted butter

3 tablespoons sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/2 cups grated carrot

1/2 cup raisins

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts, optional

For the Topping:

1 cup sour cream

2 teaspoons sugar

1/2 teaspoon cinnamon

Directions

Preheat oven to 350 F.

In a large saucepan over high heat, bring the milk to a boil. Add the egg noodles and reduce the heat to medium. Cook the pasta, stirring frequently to prevent sticking to the pan, until tender and much of the milk has been absorbed, about 15 minutes. Set aside.

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

Put the mixture into a greased baking dish. Place the baking dish in a shallow roasting pan and fill with enough boiling water to come halfway up the sides in the noodle pudding pan. Cover with foil and bake for 30 minutes.

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

Remove the foil and bake for another 15 minutes, until the kugel is set and golden brown.

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