Carrot Kugel is a warmly spiced carrot casserole made with tender carrots, cinnamon, and eggs, finished with a crunchy pecan streusel. This gluten-free dish can be baked in a casserole dish or a bundt pan and is an easy make-ahead option for Passover and holiday meals.
Carrot Kugel At A Glance
- ⏱ Total Time: 1 hour 5 minutes (20 min prep + 45 min bake)
- 🍽 Servings: 8
- 🇺🇸 Cuisine Type: American / Jewish-inspired
- 🥕 Flavor Profile: Tender, warmly spiced carrots with cinnamon and nutmeg, finished with a crunchy pecan streusel topping
- 🥗 Dietary Info: Gluten-free; vegetarian
- 🥡 Storage Notes: Store covered in the refrigerator for up to 4 days. Freeze after baking and reheat gently in a low oven
- ⭐ Why You'll Love It: A comforting, make-ahead kugel that works beautifully for Passover and holidays. Equally at home in a casserole dish or a bundt pan, and just sweet enough without tipping into dessert
Carrot Kugel adds a gentle sweetness to the table, making it a favorite for holiday meals. Blending tender carrots with cinnamon and warm spices creates a soft, custard-like texture, somewhere between a traditional kugel and carrot cake. A pecan streusel topping adds just enough crunch to balance every bite.
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This recipe works beautifully for Passover, Rosh Hashanah, or even a weekend brunch. Bake it in a casserole dish for a classic presentation or use a bundt pan for something a bit more decorative. Since it can be made ahead and freezes well, it's an easy, low-stress option when planning ahead matters.
The recipe is inspired by several kugels on the site, including Vegetable Kugel, Carrot Ring, Bundt Pan Noodle Kugel, and Cheese Noodle Kugel. I wanted to focus on carrots this time and update an old family recipe, keeping the flavors familiar while giving it a fresher, more modern feel.
Ingredients
You will need the following ingredients to make this Jewish Kugel:
Ingredient Notes
- Potato Starch - This is a "must" ingredient for Passover unless you can find a Passover friendly flour. You can also substitute matzo meal but I like the texture of potato starch better. If you are serving this for Rosh Hashanah then you can use an all-purpose flour or an all-purpose gluten-free flour as well.
- Vanilla Extract - Vanilla will help with ramping up the flavor of the carrots. If you prefer to add more, I would instead add a vanilla paste using the same quantity as listed in the recipe instructions. It would be delicious!
See the recipe card for quantities.
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How To Make Carrot Kugel: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 375℉. Grease an 8x10 casserole dish. Set aside.
Peel and cut the carrots into 1 inch rounds. Place in a stockpot and simmer about 20 minutes until the carrots can be pierced with a fork. Drain.
Place the carrots into a food processor. Process until roughly chopped.
Step 2: Add the eggs and process until the mixture is fully combined and the carrots have processed fully.
Add the brown sugar, melted butter, flour, baking powder, vanilla, cinnamon, nutmeg, and salt. Process in the food processor until pureed.
Pour into the prepared casserole.
Step 3: In a medium mixing bowl, add the brown sugar, chopped pecans, and melted butter. Mix to combine.
Using a spoon or your hands, place the topping on the top of casserole. (Note that this topping is the same as the one I use in the Gluten-Free Sweet Potato Casserole.)
Step 4: Bake for 40 minutes or until the center is done.
Recipe Tips
- Don't forget to grease the casserole dish or bundt pan! It will make the casserole easier to remove!
Confidence Tip
Make sure to grate the carrots finely in the food processor. This will help with the cake-like texture of the kugel.
Additions & Substitutions
Additions:
- Dried Fruit - Raisins or chopped dates would add some more dimension and depth to the texture and taste.
- Orange - You might want to consider adding some orange zest or a tablespoon of orange juice to this recipe. While I don't think it really needs the orange flavor, it would add a citrus note to the carrots.
Substitutions:
- Nuts - If you would prefer walnuts, they would help cut down on the sweetness in place of the pecans.
- Dairy-Free - To make this dairy-free, swap out the butter for an oil like avocado oil or canola oil. You could also swap it for coconut oil, which would add another flavor and be delicious. If you would like to make this Pareve then use margarine.
What Is Kugel?
Kugel is a traditional Eastern European Jewish casserole that is often served as a side dish for holidays. It can be either sweet or savory.
The most common kugels are a noodle kugel or a potato kugel. Sweet kugels typically have warm spices. Vegetable kugels typically feature onions and vegetables, including potatoes.
If you like vegetable casseroles, then you will also love the Spinach Mushroom and Corn casseroles!
Frequently Asked Questions
While they both feature carrots, a souffle will be lighter and less pudding-like.
Yes! You can make this kugel ahead and freeze it for up to two months. Gently defrost the kugel in the refrigerator and then warm it in a 250 degree oven until warm.
What To Serve With Kugel
Let me know your thoughts on Carrot Kugel by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Carrot Kugel (GF)
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Equipment
- 1 Stockpot
Ingredients
Casserole
- 1 lb carrots cooked
- 3 eggs
- ½ cup brown sugar
- 4 tbsps butter melted
- 3 tbsps flour potato starch, all-purpose gluten-free flour, or matzo meal
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon kosher salt
Instructions
Casserole
- Preheat the oven to 375℉. Grease a 8x10 casserole dish. Set aside.
- Peel and cut the carrots into 1 inch rounds. Place in a stockpot and cover with water. Bring to a boil. Simmer until the carrots are easily pierced with a fork. About 20 minutes. Drain.1 lb carrots
- Place the carrots into a food processor. Process until roughly chopped.
- Add the eggs and process until the mixture is fully combined and the carrots have processed fully.3 eggs
- Add the brown sugar, melted butter, flour, baking powder, vanilla, cinnamon, nutmeg, and salt. Process in the food processor until pureed.½ cup brown sugar, 4 tbsps butter, 3 tbsps flour, 1 tablespoon baking powder, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon kosher salt
- Pour into the prepared casserole.
Topping
- In a medium mixing bowl, add the brown sugar, chopped pecans, and melted butter. Mix to combine.½ cup brown sugar, 2 tbsps butter, ½ cup pecans
- Using a spoon or your hands, place the topping on the top of casserole.
- Bake for 40 minutes or until the center is done.
Terri blackwell says
how many carrots??
Gwen Wolken says
Thanks Terri! The recipe says 1 pound, cooked.
Marlene says
Doubled the recipe and made in a 9x13--also reduced the brown sugar on the topping - delicious! Everyone loved it for Passover.
Gwen Wolken says
One of our family favorites at Passover and Rosh Hashanah.