Corn Flaked-Topped Carrot Kuge

Corn Flaked-Topped Carrot Kuge


  • 4 (4-ounce) jars baby-food carrots
  • ¾ cups ( 1 ½ sticks) margarine, divided
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 3 large eggs
  • ¼ cup soy milk
  • ¼ cup brown sugar
  • 2 cups corn flakes, whole (do not crush)

Preheat oven to 350’F. Spray a 9-inch round or square baking pan with nonstick cooking spray. Set aside.

Melt ½ cup r l stick) margarine in a small saucepan or in the microwave.

In the bowl of a stand mixer, beat the baby-food carrots, melted margarine, and flour, eggs, and soy milk until smooth; pour into the prepared pan. In a medium pot, over medium heat, melt the brown sugar with the 4 remaining tablespoons margarine. When the mixture is melted and smooth, remove from heat and mix in the corn flakes. With a wooden spoon, toss to coat all the flakes; try to keep them whole.

Sprinkle the corn flakes evenly over the top of the kugel; do not mix in. Bake, uncovered, for l hour Serve warm.

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Learn more about Diane Israel. Also, see Diane Israel on LinkedIn. Recipe by Susie Fishbein