Description
Use the Carrot Cake Macaroons for the bottom crust and as a crispy topping for these sweet, crunchy, and carroty little kugels.
Ingredients
Scale
- 10 ounce can Carrot Cake macaroons, crumbled then divided into 2/3 and 1/3 portions
- 1 pound carrots, peeled and grated into shreds
- 4 large eggs separated
- 1/2 cup brown sugar, divided into 1/4 cups
- 1/2 teaspoon salt, divided into 1/4 teaspoons
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon pure vanilla extract
- 1/2 cup gluten-free, Kosher for Passover Cake Meal
- 1/2 cup raisins
- Cupcake pans with room for 15 cupcake sized kugels.
Instructions
- Preheat oven to 350°F.
- Spray cupcake pans with non-stick vegetable spray. Press 3/4 of the crumbled macaroons into the bottom of each of the cupcake bottoms. Set aside.
- Place the yolks and whites in separate metal mixing bowls. Place 1/4 brown sugar, and 1/4 teaspoon of salt in each of the bowls. Whisk the whites until foamy. Using the same whisk, whisk the yolks until thickened.
- Place the shredded carrots in a large mixing bowl. Add the baking powder, black pepper, olive oil, vanilla extract, cake meal, and raisins. Stir to combine.
- Fold in the yolks, then the whites.
- Using a large spoon or scoop, pour the batter into each of the cupcake sections over the macaroon crusts. Sprinkle the remaining crumbled macaroons over the batter.
- Bake for 30-40 minutes until lightly browned and the kugels are set but not stiff.
- Allow the kugel to cool for 5-10 minutes. Run an offset spatula or a knife around the edges of each kugel and remove from the pan. Serve warm.
Notes
- I use a box grater to shred the carrots. It grates to the best consistency.
- You can use multi-colored carrots for a cool, colorful kugel.
- If you can’t find carrot cake macaroons, you can use plain coconut.
- You don’t hear me saying this but, if you really don’t like coconut macaroons, you can eliminate the macaroons completely. Top the kugels with a combination of olive oil, ground nuts, brown sugar, and a little bit of matzoh meal.
- These kugels will freeze well.
- I use a coffee tamper to really press the crust into the bottom of the tin.
