Name: Carrot Kugel
Ingredients: 2 lg Carrots; shredded; 1/2 c Oil; 2 Eggs; separated; 1/2 c Honey; 1 c Whole wheat flour; 1/2 ts Baking powder; 1 ts Vanilla; 3 ts Grated lemon rind; Handful raisins; optional; Handful nuts; optional

When I was coming to Christ, I thought I was doing it all myself, and though I sought the Lord earnestly, I had no idea the Lord was seeking me. I do not think the young convert is at first aware of this… One week-night, ... the thought struck me, "How did you come to be a Christian?" I sought the Lord. "But how did you come to seek the Lord?" The truth flashed across my mind in a moment – I should not have sought Him unless there had been some previous influence in my mind to make me seek Him. I prayed, thought I, but then I asked myself, How came I to pray? I was induced to pray by reading the Scriptures. How came I to read the Scriptures? I did read them, but what led me to do so? Then, in a moment, I saw that God was at the bottom of it all, and that He was the Author of my faith, and so the whole doctrine of grace opened up to me, and from that doctrine I have not departed to this day, and I desire to make this my constant confession, "I ascribe my change wholly to God"

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		6	Servings

INGREDIENTS

2	lg	Carrots; shredded
1/2	c	Oil
2		Eggs; separated
1/2	c	Honey
1	c	Whole wheat flour
1/2	ts	Baking powder
1	ts	Vanilla
3	ts	Grated lemon rind
		Handful raisins; optional
		Handful nuts; optional

INSTRUCTIONS

Combine carrots, oil and honey in a bowl. Add everything else, except the
egg whites. Beat egg whites separately, until stiff but not dry, and fold
into carrot mixture. Pour into greased loaf pan; bake
35    min at 350F.
NOTES: I usually double the recipe and bake it in a bundt pan (increasing
baking time to 45 min, or so). I also make it into muffins, reducing the
baking time to 20-25 min.
This freezes well.
Posted to JEWISH-FOOD digest V97 #250 by [email protected] on
Sep 17, 1997

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