CARROT KUGEL

  • 3 cups grated raw carrots
  • 1 cup matzo cake meal
  • 1 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ cup brown sugar
  • 3 eggs, separated
  • ½ cup kosher shortening (olive oil is fine!)

sift together dry ingredients. cream sugar and shortening. beat egg yolks until light. alternately add egg yolks and dry ingredients to the creamed mixture; mix well. stir in carrots. fold in stiffly beaten egg whites. bake in a well-greased aluminum mold or small tube pan 9 by 3-1/2 inches at 350 degrees for 40 minutes. serve hot or cold.  serves 6 – 8

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