Savory carrot soufflé cake (aka carrot kugel)
Cakes
This is a favorite. It’s not a dessert carrot cake, but a side dish - I’d describe it as a lightly sweet & savory carrot soufflé/cake hybrid. My mother, who gave me the original recipe decades ago, sometimes called it Carrot Kugel (which I guess it is, loosely defined.) She baked it in a ring mold, filling its center with buttered green peas for dinner party buffets. I skip her retro presentation, and have added some spices, but also serve it with roast turkey at Thanksgiving, or roast chicken any time. <br /> <br />The recipe calls for jars of baby food carrots – very 1960’s "hooray for modern conveniences!" You could substitute homemade strained carrot puree, but I actually prefer it made with baby food (though I use the very millennial organic kind.) <br />
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