Ingredients for Pumpkin Carrot Pudding Kugel
- Canned Pumpkin
- Baby Carrots
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Cardamom
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- Honey
- Coconut Milk
- Dark Brown Sugar
- Butter
- 2 large eggs
- Cooking Spray
- Whipped Cream
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How to Make Pumpkin Carrot Pudding Kugel
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the pumpkin puree, carrots, sugar, eggs, oil, and vanilla extract. Mix well until thoroughly combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the kugel cool completely before serving. For a truly decadent experience, top with freshly whipped heavy cream.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
132g
Fat
37g
Carbs
13g
