Carrot Pudding
Recipe contributed by Miriam Feinberg. Carrots are one of many foods we eat on Rosh Hashanah as a symbol for a good new year. This dish also appears frequently at our Shabbat meals.
Ingredients
- ½ cup brown sugar
- ¾ cup margarine
- 2 eggs, separated
- 1½ cups carrots, grated
- ¼ cup flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Dash of salt
Preparation
- Preheat oven to 350 degrees. Grease 8-inch square pan, 9x3-inch Bundt pan or 9-inch springform pan. Cream together sugar and margarine. Add egg yolks and carrots. In a small cup, dissolve baking soda in lemon juice. To carrot mixture, add flour, baking powder, baking soda-lemon mixture, vanilla and salt. Mix well. In a clean bowl, beat egg whites to soft peaks. Fold into carrot mixture until just combined. Spoon into pan and bake for 35 to 40 minutes or until golden on top.
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