1 pound carrots, peeled and grated
½ cup sunflower or canola oil
1 cup white flour
½ cup firmly packed brown sugar
½ cup granulated sugar
1 ½ teaspoons baking powder
2 large eggs
1 teaspoon vanilla
Zest from one lemon
Shredded carrots for top
Puree the carrots in a food processor. Add all of other ingredients to the food processor bowl and pulse until combined. Preheat the oven to 350 degrees. Spray a 9-inch springform pan or a muffin tin with cooking spray. Pour the batter into the pan (or muffin tin if using), sprinkle with shredded carrots. Bake for about 45 minutes or until set in the middle.
Cook’s note - reduce the cooking time if you are using muffin tins to 25-30 minutes until the individual mini kugel are firm in their centers.
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