Carrot Kugel

1. 1

   Put carrots in a large saucepan and add water to cover. Boil over high heat for 25 minutes or until carrots are tender. Drain and place in a large mixing bowl. Mash carrots with a fork.

2. 2

   Preheat oven to 350 degrees. Coat a 9-inch non-stick springform pan with non-stick cooking spray. (You can also use a tart pan with a removable bottom, muffin or mini-muffin tin. Be sure sides are at least 2 inches high.) Set aside.

3. 3

   Add rest of the ingredients to the carrots. Beat at medium speed with an electric mixer until well blended. (Can also be mixed by hand.) Do not overbeat - should still have little bits of carrot.

4. 4

   Pour mixture in pan. Bake for 45 minutes or until toothpick inserted in the center comes out clean. (For muffins, 30 minutes and mini-muffins, start checking after 20 minutes.).

* Per serving · 4 servings · Values may vary.

No additional tips available.