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Passover Carrot Pudding from Libby’s Kitchen

A wonderful Passover seder side dish from our dear friend Libby Sklamberg, ala-ha-sholem.

It is served warm, cut in squares, with the seder meal.

Ingredients

1/2 cup peanut oil (use olive or walnut oil if you consider peanut oil kitniot)
3/4 cup brown sugar
2 extra large eggs
2 cups grated carrots (about 6 large)
2 tbps lemon or orange juice, plus zest
1/2 cup matzo cake flour
1/4 cup potato starch
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger

Preparation

Preheat the oven to 325 degrees fahrenheit. Grease an 8x8 inch baking dish well. Cream the oil and sugar well. Add the eggs, one at a time, beating after each addition. Add the carrots, juice and zest and continue beating until fluffy. Sift the dry ingredients together. Fold into the batter a little at a time. Pour the mixture into the baking dish and bake for 1 hour.

You can double or triple this recipe. Use a 9x11 or 9x13 inch baking dish.

Mrs Wex says:

Libby told me this was originally adapted by Libby's friend Annette Cohen with some small additions by Libby. This recipe has been a Sklamberg  family favorite at the seder table for over 35 years.

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