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, perfect for passover or Rosh Hashana. 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 thetraditional flavors of kugel with the health benefits of carrots, all while being suitable for those with gluten sensitivities. For more kugel recipes, I suggest my Jerusalem Kugel Recipe or sweet Noodle Kugel with raisins. 

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, alongside my chocolate toffee matzo crack (also check out my gluten free matzo), we make the same carrot kugel recipe with potato starch, and no one is the wiser. 

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.

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.

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.

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.

Ingredient Highlights: Carrots 

For this recipe, you’ll want fresh, firm carrots with a bright orange color. Medium-sized carrots tend to be sweeter and more flavorful than the giant ones, which can be woody inside. Peel them before grating to remove any bitterness from the skin.

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, either manually or in the food processor.

Carrots are one of those vegetables you can find year-round, but they really shine in late summer through fall. That’s when they’ve had time to mature in the ground and develop a deep, earthy sweetness. I especially love baking this during the High Holidays in early fall, when carrots are at their peak and symbolic foods like sweet vegetables play a central role on the table. It’s also the best time to make my Grandma’s Russian Jewish carrot tzimmes, these deeply flavorful roasted carrots with hazelnuts, or even a creamy roasted carrot dip for an appetizer. And if you're craving something soft and soufflé-like, my gluten-free carrot soufflé will do the trick whilst being gluten-free.

Directions to Make Gluten-free Carrot Kugel Side Dish

Prep

Preheat your oven to 180°C (350°F). Take a 9x13-inch baking dish and grease it thoroughly. This will prevent the kugel from sticking and make it easier to serve later.

Mix the Wet Ingredients

In a large bowl, combine the grated carrots, eggs, melted butter, and brown sugar. Mix these ingredients well to ensure they're evenly distributed. The carrots should be coated with the egg and butter mixture, and the sugar should be fully incorporated.

Prepare the Dry Ingredients

In a separate bowl, mix together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt. Stir these dry ingredients to ensure they're well combined. This step helps distribute the spices and leavening agent evenly throughout the flour.

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.

Bake the Gluten-Free Kugel

Pour the batter into your prepared baking dish. Use a spatula to smooth the top, ensuring an even thickness throughout. Place the dish in the preheated oven and bake for 45-50 minutes. The kugel is done when it's golden brown on top and set in the center. You can test this by inserting a toothpick into the center - it should come out clean.

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.

It can also be a star in a brunch spread, served with fresh fruit salad, smoked salmon, and gluten-free bagels with cream cheese. 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.

Recipe