Ashkenazi, Parve, Rosh Hashana, Sides, Sukkot

Recipe: Carrot Kugel (Parve)

carrot kugel

With the holidays coming up, canny cooks are cooking items that freeze well and storing them away to avoid any exhausting last-minute rush to get it all done. The following carrot kugel is noteworthy for several reasons. For one thing, it makes a lot! Probably more than the 12 servings listed here for yield. Also, as mentioned above, it freezes well—you can slice it into smaller portions when cooled, and wrap for freezing and later use.

Finally, the kugel is also sweet for a sweet new year, when most of us opt to add sugar and honey to what we’re cooking. Many people don’t really like sweet food for dinner, but this kugel plays well with savory items, soaking up an oniony gravy from roast brisket or chicken. The diner ends up with intriguing notes of salty and sweet flavors interplaying on the tongue, something like salted caramel.

Carrot Kugel

Yield: 12 servings


  • 4 1 lb. cans sliced carrots, drained, or 4 pounds fresh carrots, cooked
  • 8 eggs
  • 4 tsp. baking powder
  • 2 cups flour
  • 1 teaspoon salt
  • 8 ounces margarine, melted
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 2 tablespoons hot water


  1. Beat carrots and eggs in large mixing bowl.
  2. Add rest of ingredients.
  3. Bake in a greased, 2-quart covered casserole at 350°F for about 1-1 ½ hours, or until top is set.

Note: Freezes well.