Honey Sweetened Carrot Kugel (Parve)

Preheat oven to 350 F. Grease either two loaf pans, two 12-cup muffin tins, or a Bundt pan. Be sure to grease the pan(s) well, or the kugel will be hard to unmold.
Using a food processor fitted with a shredding disc or a box grater, finely shred the carrots.
In a large bowl, use electric beaters, a manual rotary beater, or a wire whisk to b eat the egg whites until stiff peaks form. Set aside.
Place the shredded carrots into another large bowl. Add the egg yolks, honey, oil, vanilla, and lemon zest. Mix well.
In another bowl, whisk together the flour(s) and baking powder. Add the flour mixture into the carrot batter and mix just until smooth. Stir in the raisins if using.
Gently fold the beaten egg whites into the kugel batter in 3 additions. Pour or spoon the kugel mixture into the prepared pan(s).
Bake the kugel in the preheated oven until firm, golden, and a tester inserted in the center comes out clean, about 20 to 25 minutes for muffins, 35 to 40 minutes for loaf pans, or 45 to 50 minutes for a Bundt pan.

This recipe is tastiest—and the texture is most kugel-like—when served warm. If you make it in advance, reheat, wrapped in foil, in the oven until warmed through.
Because you’ll be using the zest, seek out organic lemons; non-organic lemon skins are likely to contain pesticide residues and are often shellacked in wax and treated with fungicides.

Ingredients