I don't use two vegetables enough in my cooking. They are corn and carrots. I adore corn in almost any form from eating it almost raw to incorporating it, into a casserole. Carrots, I do use, in soup and salads but not enough as the star of a dish. In this recipe, the carrot is certainly the lead character in the loaf.
This looks like a bread but it is not . It is a kugel which means it is closer to a pudding than anything else. If you look closely, you can see it is wet inside which is what it should be. It can be made round, square or rectangular as well as in a loaf.
Carrot Kugel Loaf - Source: The Kosher Palette - Serves: About 6
4 large carrots, mashed
1 cup gluten-free flour
3/4 cup honey
1-1/2 teaspoons baking powder
1/2 cup oil or apple sauce
2 large eggs
1 teaspoon pure vanilla extract
cinnamon is optional (1/2 teaspoon)
Mash carrots. Preheat oven to 350°F. Coat a baking dish with non-stick cooking spray. Set aside.
To the carrots add flour, honey, baking powder, oil, eggs, and vanilla. Beat at medium speed with an electric mixer until well blended. Do not over beat so batter will have small pieces of carrot for texture.
Pour mixture into prepared pan. Bake for 45 minutes or until a toothpick comes out clean.