Carrot, Apple, and Almond Kugel

By Margi Lenga Kahn

7 carrots scraped clean and shredded

4 Granny Smith or Pippin apples peeled, cored, and shredded 

1/2 cup vegetable oil, plus more for oiling dish

2 tbsp. almond butter, at room temperature

2 tsp. finely grated orange zest

1/2 cup golden raisins

1 cup almond flour or almond meal

4 eggs, lightly beaten

2 tbsp. freshly-squeezed orange juice

4 tbsp. granulated sugar
1 tsp. of cinnamon, plus an additional 1/2 tsp. for sprinkling

1/2 tsp. salt 

1/2 tsp. ground allspice

1. Preheat oven to 425 degrees.  Lightly oil a 9×13-inch glass-baking dish. 
2. Stir all ingredients together in a mixing bowl until combined. Empty mixture into prepared baking dish. Sprinkle the top lightly with remaining 1/2 tsp. cinnamon.
3. Cover dish with aluminum foil and bake for 20 minute
4. Turn oven temperature down to 325 degrees and remove aluminum foil. Continue to bake kugel for an additional 30 minutes, or until it is set and the top is lightly browned
Makes 6-8 servings.