Serves 10 as a side dish

Ingredients:

2 tablespoons vegetable oil
1 pound carrots, scraped and grated
2 tart apples, peeled and grated
1 tablespoon lemon juice
2 tablespoons orange juice
1 tablespoon sugar
3 cups matzo farfel
1 teaspoon salt
½ teaspoon ground ginger
¼ teaspoon grated nutmeg
1 teaspoon grated lemon zest
¾ cup sliced almonds

Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-inch pan with 1 tablespoon vegetable oil.

Grate carrots and apples in food processor for a total of about 5 cups. Combine with lemon and orange juices in a large bowl. Rinse matzo farfel in warm water, drain. Add farfel to carrot mixture with sugar, ginger, nutmeg, lemon zest, salt and 1 tablespoon vegetable oil. Taste and adjust flavor; batter should be moist.

Spoon into prepared pan, scatter with almonds. Bake 30 to 40 minutes until crisp on top and mixture is set. Serve hot or at room temperature.

Source: "Passover Cookery: In the Kitchen With Joan Kekst"