My Grandmother's Gluten-Free Carrot Kugel Recipe

This gluten-free carrot kugel dish is my grandmother's carrot kugel recipe, made with cinnamon, egg, nutmeg and gluten-free flour. Now, everyone can share in this classic Jewish side dish!

As a Jewish mom of two young children in an interfaith household, I'm always on the lookout for delicious dishes that everyone in my family can enjoy during Rosh Hashana.

This year, I've discovered a perfect solution: gluten-free carrot kugel. This sweet and savory dish combines the traditional flavors of kugel with the health benefits of carrots, all while being suitable for those with gluten sensitivities.

Carrot kugel is one of those strange but unforgettable Jewish recipes that can be served as a side or even a dessert. You either love it or hate it, and my grandmother happens to be in the former camp. Until this recipe, I happened to be in the latter.

My grandmother's carrot kugel recipe is legendary, and I love that it's packed with nutrients from the carrots, making it a healthier option for my kids.  On Rosh Hashana, I offer it as a side dish, but on regular days I even manage to sneak it in as a carrot cake for dessert! On Passover, we make the same carrot kugel recipe with potato starch, and no one is the wiser. 

Plus, by using gluten-free alternatives, I can finally share this beloved holiday dish with everyone at the table. Creating a gluten-free version of this classic recipe has been a game-changer for our family celebrations. It's heartwarming to see my children enjoying the same foods I grew up with, and knowing that I can partake in these cherished traditions alongside them makes the holiday even more special.

What Is Carrot Kugel?

Carrot kugel is a traditional Jewish dish that combines sweet and savory flavors. I find it to be a delicious side dish or dessert, depending on how it's prepared.

The main ingredient is, of course, carrots. These are typically cooked until tender and then pureed to create a smooth base, but I personally don't love the resulting mushy texture. In my gluten-free carrot kugel recipe, I grate the carrots before baking so that they can retain some shape and bite.

Kugel is often baked in a casserole dish, but I even make mine sometimes in a muffin tin, resulting in a dish with a soft, pudding-like texture. The top becomes slightly caramelized during baking, adding a nice contrast. Topped with creme fraiche for a side or even vanilla ice cream for dessert, it's the perfect marriage of sweet and savory.

I serve carrot kugel both warm or cold. Usually, for the Rosh Hashana or Passover main meals, I serve it as a hot side. If serving for dessert, I like to serve it straight from the fridge. It's a classic Jewish dish that appears at many Jewish holiday meals, but it's enjoyable year-round. And when I served it to my friend's 1-year-old baby, he loved it too!

When To Serve Carrot Kugel?

Carrot kugel is a traditionally served for Jewish holidays, particularly during Rosh Hashana and Passover, when gluten-free options are in demand. For these holiday gatherings, I like to serve carrot kugel as a side dish. Its sweet and savory flavors complement main courses well.

During colder months, my kids and I enjoy carrot kugel as a comforting but healthy dessert. Its natural sweetness from carrots and honey satisfies my sweet tooth without being overly indulgent. It's also excellent with a little cup of tea for breakfast.

For potlucks or buffet-style events, I've found that carrot kugel is always a hit. It's easy to transport and can be served warm or at room temperature. No one even knows it's kugel, they all just assume it's carrot pudding!

Ingredients

• Carrots: The main ingredient, providing sweetness and texture.  parsnips or sweet potatoes for a different flavor profile.
• Eggs: Act as a binder and provide structure. For a vegan option, try using flax eggs or commercial egg replacers.
• Unsalted butter: Adds richness and moisture. Can be replaced with oil for a dairy-free version, or applesauce for a lower-fat option.
• Brown sugar: Provides sweetness and a hint of molasses flavor. Can be substituted with white sugar or coconut sugar in equal measures.
• Gluten-free flour: Gives structure to the kugel. Can be replaced with whole wheat flour if not made for those with gluten sensitivities, or potato starch around Passover.
• Baking powder: Leavening agent that helps the kugel rise. 
• Vanilla extract: Adds depth of flavor.
• Ground cinnamon: Provides warm, comforting flavor.
• Ground nutmeg: Adds a subtle, nutty flavor. Can be omitted or replaced with allspice if preferred.
• Salt: Adds just a little pinch of contrast.
• Orange zest: Adds a bright, citrusy note. You can skip it, but I love its flavor and aroma.

See recipe card for exact quantities.

Directions

Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the carrot mixture. Do this gently to avoid overmixing, which can make the kugel tough. Once the dry ingredients are almost fully incorporated, add the vanilla extract and orange zest. Stir until everything is just combined.

Cool and Serve

Once baked, remove the kugel from the oven and let it cool in the dish for about 10 minutes. This cooling period allows the kugel to set further and makes it easier to cut and serve.

Optional Finishing Touches

If desired, you can dust the top of the kugel with powdered sugar just before serving. Alternatively, serve it with a dollop of crème fraîche on the side. These additions can add a touch of extra sweetness or creaminess to complement the kugel's flavors.

Storage

To store gluten-free carrot kugel, refrigerate leftovers in an airtight container for up to 4 days or freeze for 2-3 months. For freezing, it's best to portion the kugel first. When ready to eat, thaw overnight in the refrigerator and reheat in a 350°F oven for 10-15 minutes. 

Accompanying Dishes And Serving Suggestions

For a traditional Jewish meal, this kugel recipe pairs excellently with classics like brisket, roast chicken, potato latkes, and matzo ball soup. These hearty dishes balance well with the sweet and savory notes of the kugel.

If you're looking for vegetarian options, carrot kugel works wonderfully alongside roasted vegetables, quinoa pilaf, or a lentil loaf.

It can also be a star in a brunch spread, served with fresh fruit salad, smoked salmon, and gluten-free bagels with cream cheese. To enhance the flavors, consider adding a dollop of sour cream, Greek yogurt, or coconut yogurt for a dairy-free alternative.

If you're looking for other kugel recipes, try my traditional savory mushroom noodle kugel, or my Jerusalem kugel, which is a sweet and peppery version of this old-school Jewish dish.

When serving as a dessert, a drizzle of honey or maple syrup and a sprinkle of cinnamon can really improve the dish. For an extra indulgent treat, pair it with a scoop of vanilla ice cream.

Leftovers can be enjoyed cold or reheated, and for a delicious breakfast option, try slicing and pan-frying the kugel for a crispy texture.

Recipe