RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1530
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| Recipe Name: |
Carrot Kugel |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-03
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Pareve |
| Ethnicity: |
Jewish |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.39
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
8 Ounce(wt)s carrots, frozen sliced
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Directions:
Mash carrots with a fork. Preheat oven to 350 degrees. Coat a 9 inch non-stick springform pan with non-stick cooking spray. Set aside
To the carrots, add flour, sugars, baking powder, oil, eggs, and vanilla. Beat at medium speed with an electric mixer until well blended (can also be mixed by hand). Do not overbeat, so batter will have some small pieces of carrot for texture.
Pour mixture into prepared pan. Bake for 45 minutes or until toothpick inserted in center comes out clean. ( I tend to cook for less time as my over cooks fast). |
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| Nutrition per Serving: |
| Calories: |
403 |
Total Carbs: |
83.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
105.5 |
Fat: |
3.1 |
Protein: |
6.59 |
| Fiber: |
1.13 |
Sodium: |
213.78 |
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