Carrot Mousse/Kugel

Ingredients 28 oz (866g) frozen baby carrots, cooked until soft and drained well 5 eggs ½ cup sugar 2½-3 Tbsp potato starch, sifted 1¾ tsp baking powder 2 tsp vanilla ½ tsp salt ¼ cup oil ⅓ cup applesauce Topping A full ⅓ cup ground nuts (I use almonds - they have a finer taste than walnuts) ¼ cup brown sugar 2 Tbsp potato starch 1 tsp oil cookie crumbs, optional Instructions Preheat oven to 350°F (180°C). Place cooked carrots in the bowl of your mixer. Add all other ingredients, aside from topping. Mix together well. Pour into a 9x13-inch baking pan or one large (10-12-inch) round pan and one small loaf pan. Combine all topping ingredients together in a small bowl. If you have any leftover cookie crumbs, add them in for extra flavor and crunch. (You can even put some on the bottom of the pan mixed with a little oil for a crust.) Sprinkle evenly over kugel and bake for 45 minutes or until set. Note If frozen carrots are not available, use an equal amount of raw carrots, peeled and cut into pieces. Be sure to cook them until they are very soft and you will achieve the same results as above. Also, if you prefer not to use applesauce, use a ½ cup oil total instead. Tip This kugel freezes well. When reheating, even when not frozen first, uncover for the first few minutes so the topping doesn't get soggy, and cover afterwards so it doesn't dry out.