Carrot Kugel (GF)
Carrot Kugel is a sweet and warm spiced casserole made with fresh carrots, cinnamon, and eggs, then topped with a crunchy pecan streusel. This gluten-free dish is perfect for Passover or any holiday meal. Bake it in a casserole dish or a bundt pan, and enjoy it warm or at room temperature. It can be made ahead of time, stored in the fridge, or frozen for later!
Servings: 8 people
Calories: 301kcal
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.
Notes
I love a good pecan topping. So I tend to double the topping recipe. However, if you don't like your carrot kugel to be sweet, I would either omit the topping or only use pecans.
You can use any nut that you would prefer. I prefer pecans but walnuts or almonds work just fine in this recipe.
Store covered in the refrigerator for up to 4 days.
You can freeze the casserole after it has cooked. Defrost and gently rewarm the casserole in a 250 degree oven.
If you would like to make this in a 9x13 casserole you will need to double this recipe.
Nutrition
Calories: 301kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 370mg | Potassium: 280mg | Fiber: 3g | Sugar: 30g | Vitamin A: 9828IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 1mg
