Carrot Kugel (GF) (Edit recipe)

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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!

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Original recipe

PREP TIME

20 minutes

COOK TIME

45 minutes

INGREDIENTS

16

Serves: 8

Ingredients

Casserole

3 Eggs
.5 cup Brown Sugar
4 Butter, Unsalted, melted
3 Tbsp Potato Starch, all-purpose gluten-free flour, or matzo meal
1 Tbsp Baking Powder
1 Tbsp Vanilla Extract
1 tsp Cinnamon, Ground
.5 tsp Nutmeg
.25 tsp Kosher Salt
1 lb Carrots, cooked

Topping

.5 cup Brown Sugar
.5 cup Pecans, chopped
2 Butter, Unsalted, melted
.25 cup Potato Starch, matzah meal, or a gluten-free all-purpose flour

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.
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.
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.

Topping

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.
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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	223
Fat:	14 g
Carbohydrates:	21 g
Protein:	5 g
Cholesterol:	23 g
Sodium:	42 mg
Fiber:	2 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.