This creamy, silky, brown sugar and pecan-topped carrot kugel, or souffle, is so awesome that my family makes it for every major Jewish holiday. The recipe was shared with my family by Mrs. Judy Lustig, a former Atlanta resident. It has been a family favorite ever since. When not being prepared for Passover, substitute 6 tablespoons of flour in place of the potato starch. Enjoy, y'all.
Brown Sugar + Pecan Topping
Preheat oven to 350 °F.
Cook carrots on the stove at a rolling boil until carrots are tender, approximately 25-30 minutes. Drain the water from the carrots and set aside. Add the eggs, oil, sugar, vanilla, and flour and blend with an immersion blender until mixture is smooth and creamy. If you do not have an immersion blender, carefully transfer ingredients to a standing blender and blend until smooth. Pour into lightly-greased 9x13x2 baking dish and bake for 35-40 minutes. Keep in the oven while adding the pecan topping.
For the Brown Sugar + Pecan Topping: Heat oil and brown sugar over medium heat; mix together until mixture is smooth and brown sugar has dissolved. Add the chopped pecans, mix, and gently spread on top of the carrot kugel/souffle. Bake for an additional 5-10 minutes, until the center is set.