• 4 cups very finely shredded (or grated) carrots
• 1 -1.5 cups finely shredded (or grated) apples
• 1/4 cup sugar
• 1/3 - 1/2 cup matzo meal
• 1/2 teaspoon ground nutmeg
• 1 tsp leamon juice
• 1 tsp grated lemon peel
• 1/2 cup slivered almonds, (toasted)

TOPPING:

• 1/4 cup toasted almonds
• Coconut and raisins

NOTE: The amount depends on the amount of liquid produced from the grated carrots and apples-the more lioquid the more matzo meal you need.

Preheat oven to 350F.

Lightly spray or grease a baking dish.

Combine all of the ingredients in a bowl and mix until throughly moistened. If the mixture appears too firm you can add a tablespoon or two of vegetable oil, but I rarely have found this necessary. Depending on the type of apples you use, the kugel can vary in sweetness, from tart to overly sweet. Adjust the sugar if you wish.

Transfer mixture to the baking dish of your choice.

Make a topping of ground almonds and sprinkle it on top OR: mix together raisins and coconut with a little bit of water and spread this on top.

Bake at 350 F for 20 to 30 minutes checking frequently. Remove from oven when it starts turning a light golden brown.