Carrot Kugel

Carrot Kugel

This Paleo Carrot Kugel recipe is made with 7 healthy ingredients. All you need for it is carrots, eggs, almond flour, honey, cinnamon, nutmeg, and orange zest. We love serving this healthy kugel for Jewish holidays, especially at Passover.

What is kugel? Kugel is a Yiddish word that describes a sweet or savaory baked pudding or casserole. This type of dish is typically made of egg noodles or potatoes. I made mine with carrots. Why? I was diagnosed with celiac disease in 1998. At that point I went on a strict gluten-free diet. That diet eliminated egg noodles. Then, in 2001, I went grain-free and gave up all forms of potatoes. So that eliminated potato kugel for me. Since we love kugel, I created this Paleo Carrot Kugel for my family, and made sure it was something I could eat too.

In case you’re wondering, potatoes are a paleo food, they’re just something I choose not to eat. I cannot digest them well, so this makes sense for me. So, Paleo Carrot Kugel is the answer!

Print Recipe
Carrot Kugel
  1. Cook carrots in a steamer until soft, about 20 minutes
  2. In a vitamix, puree carrots, honey, nutmeg, cinnamon, orange rind, eggs, and almond flour
  3. Place mixture in a greased 8 x 8 inch baking dish
  4. Bake at 350° for 1 hour, until browned around the edges and done in the center
  5. Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold

This healthy kugel recipe was inspired by a carrot souffle recipe from one of my readers, Lisa Stafford.

I hope you like this Paleo Carrot Kugel recipe as much as we do. Here are some of my other Paleo Passover recipes!


  1. Robin says

    The first time I followed the recipe as is, and it was yummy, although the orange zest was a slightly sour taste for my 6 year old, she couldn’t place it. But serving it with butter and cinnamon and salt on it, she ate it and liked it. Also, I wrapped individual portions in plastic wrap and froze them and they were great after being frozen too in case anyone is curious. Just made this for the second time tonight and omitted the zest, used 2T. honey, 2T. butter, and added 1/2t. salt, and some fresh basil and thyme, OMG it was awesome! It weirdly enough tasted sweeter than the original recipe and tasted almost like pumpkin pie. Even my husband who absolutely hates carrots ate it and liked it. Both of my kids loved it too, and it didn’t need any additional butter or seasonings on it. This is a great way to use up lots of carrots, and is super yummy!

  2. Ailuy says

    Hi, just came across this recipe and would love to make it but do not have any Passover almond flour. Do you think this wil work with coconut flour?

  3. Andi Straus says

    I made this a few days ago for the Seder and am only sorry I didn’t double the recipe because I would have LOVED to try it cold for breakfast the next day but it was all gone. I don’t have a Vita Mix so used a stick blender which worked fine. It doesn’t come out crumbly as it appears in the picture accompanying the recipe, or at least it didn’t when I made it. I reduced the nutmeg a bit, not crazy about it since it seems to overpower everything else.

    Anyway, thanks Elana for another great recipe! Everyone agreed I need to bring it again next year and next time more of it.

  4. Suzi Fisher says

    I just made this in preparation for my Passover Seder. I took a tiny taste and it is delicious. I doubled the recipe because I am having a large crowd. Love having options for my Gluten Free guests. Most of these recipes can be easily adapted to Passover restrictions. I am so glad I will not have to eat any potato starch this year! Thanks!

  5. Rica says

    I decided to make this b/c I had carrots that needed to be used up. Instead of the sweetener you recommend, I used Lauren at Healthy homemade Truvia recipe, which is 1/8 tsp. pure stevia and 1/4 C. Erythritol. It was a bit sweet for my tastes, but then 3 days later I brought in the rest to work, and everyone loved them! They said it tasted like pumpkin pie! Someone even told me it was the best thing they had ever eaten. ….well, I might just need to make these again sometime. Thanks for the recipe Elana and keep up the good work!

  6. Christine says

    I just made this today, and it tastes amazing. I can’t wait to try it again with sweet potatoes. I used 1/4 cup of gluten free flour because I didn’t have almond flour and it came out fine. I also don’t have a vitamix, and my puny little blender did nothing, so I beat the steamed carrots with a potato masher. It ended up slightly chunkier than I would prefer, but a little more beating would have helped with that. Just some added info for anyone who might want it. :)

  7. Cristina Leivas says

    My daughter currently can’t have almonds, dairy, and oils. Wonder if this recipe can be substituted with coconut, brown rice, or another flour instead of almond? Can you suggest another flour to use for now? Thank you….love your recipes!

  8. Cristy Vanwart says

    OH my hubby loves! loves! loves! carrot souffle- ( so do all the other members of our family- even my 1 year old!) and this is an awesome version- MUCH less “teeth curlingly sweet” than most recipes you find for it- I did add my own spin on it- just because that’s how I roll:-) I added 2T finely chopped crystalized ginger and 1 tsp ground corriander- I cut the nutmeg back by 1/2- it is very good as well- corriander, ginger and carrots marry very well together! We will be eating this tonight for passover- can’t wait! (I will probably eat it for breakfast tomorrow am too) YUM! Thanks so much for sharing this great new kugel recipe it’s a keeper for sure! Cristy

  9. Lynn says

    An ingenious way to sneak orange root veggies past my kids, who won’t touch them. I love this recipe! Thank you for posting it. I wonder if you could make the recipe with beets? I think I’ll give it a whirl.

  10. says

    I can’t wait to try this! I just have to say, I recently went completely grain-free (I’ve been vaguely gluten-free for the past couple years.) I just got your cookbook and some almond flour today, and I tried your snickerdoodles–my lord, you’ve made a convert out of me. They look like cookies, they taste like cookies, and they’re just plain yummy…and this is coming from an avid baker/college student. You really have something great going on here with the almond flour. And I’m pretty excited about it!

  11. Stephanie says

    I love your cookbook and recipes I get via email from your blog! I have shared your cookbook with just about everyone I know.

    Yesterday I made your fig newtons in the cookbook and they turned out great. When I shared them with some friends and told them the ingredients, one friend shared the following article about agave nectar with me:

    for some reason i couldn’t open the article but i did a search and found this one that may be the same.

    What is your opinion? Do you think this information has any truth to it?


    • says

      I read the same article and a friend also sent it to me via facebook. In the most recent rendition of the recipe, I substituted pure molasses for the agave and it turned out divine. If you are concerned about the agave, try molasses. It may not work for all recipes but it worked well with this one.

    • Donna Tecce says

      Agave, no question, it is a common fact now in all that you read, it’s as bad as white sugar. Or better yet corn syrup.
      Do you really question Mercola???

  12. says

    It was a hit!!! I ran out of time to make it at home so I made it a bit differently.
    I shredded the carrots in the food processor, placed in a bowl and covered. Once we arrived I steamed the shredded carrots. Mixed the eggs, almond flour, agave, and spices in a separate bowl. Then mixed in the steamed carrots with a big spoon (slightly undercooked). Folded it into the stone baking dish (I doubled the recipe) and then baked it for 1.5 hours at 350.
    It had a pumpkin flavor and everyone raved about it. When I shared the printed copy and photo of your receipe, everyone wanted your web address and a copy.
    Since I bought so many carrots, I’ll be making it again tonight for our family.
    It’s delicious, nutritious, and was served as dessert. Yummy.
    I’ll be following your menu for tonight as we’ll be home the 3 of us for 2nd night.
    Thank you!!! Hag Sameach!

  13. says

    I’m so excited. I’ll be making this with locally grown organic carrots. We are bringing it for the first night of passover as dessert! My only concern is the reference to the vita mix and your most recent post on copy rights to recipes. I have an old (30+ yr) waring blender. It has one speed and I’ve had it since college, bought it at a thrift store for $6. I hope this makes little or no difference in the texture. I’ll let you know.

    Happy Passover to everyone.

    • Lesley Carol Prince says

      Well, I believe meal is coarser than flour, ergo, the kugel could be weighed down by almond meal and the baked result would definitely be coarse in texture, less ‘airy’, as in cornbread made with cornmeal. Help us out here, all the G.F. cooks in cyber-land.

  14. charlotte says

    I tried this recipe and my husband and I both agreed that this tastes like a crustless pumpkin pie. I used Xylitol instead of agave, and used 1/8th of a tsp. of pumpkin pie spice instead of the nutmeg (I didn’t have any nutmeg). I left out the orange rind because I didn’t have any oranges either. Looking forward to eating it chilled. Maybe I can convince my son to try it next time around.

  15. Anna says

    This was great! I used about 5 large carrots (all I had), and substituted maple syrup for agave, and everyone loved it – even the kids!

  16. says

    Hi Elana,

    All your recipes look so yummy! How do you get ideas for recipes? Do you just use whatever is in your pantry or do you get recipes off grocery labels, etc?

  17. says

    hm, i’m one of those people who doesn’t like their orange veggies- but i think i’d actually eat carrots like this! thanks so much. i’m loving the simple desserts and so are the kids. we had a birthday party saturday, and i was able to make food that all my fasting friends, and also non fasting friends could enjoy. except for the frozen custard. ;) totally worth the splurge. we’re a desserts once a month family (except for coconut milk w/ cocoa powder and maple syrup in the blender for an after-bedtime treat) and love to have ones that involve real food. I’m always sending my friends to this site! thanks so much!

  18. says

    This looks really good! I have all the ingredients so I could make this soon. The only modification I would make is to eliminate the agave because I can’t have anything sweet except for stevia.

  19. monika says

    re. vegan version. i wonder what elana thinks of using ground flax seed instead of eggs. have never had kugel, so can’t say more than that. do love my flax seed in place of eggs for muffins.

    • says

      how would you make the conversion with how much flax to use instead of eggs? I just recently found out I am intolerant to eggs and would LOVE to know how to adapt elana’s wonderful recipes. Any baking tips for a egg-free, gluten-free person? Thank yoU!!

  20. Lesley Carol Prince says

    I will try this kugel. I have a favourite recipe for potato and carrot kugel that I’ll adapt so that is G.F. and will post it after a trial run. I love the recipes on this site. Thank you!

  21. Diane J. says

    Thanks Elana (& Lisa for the inspiration), it looks so very good. Now I know what to do with the carrot pulp I end up with after juicing; will have to add in some liquids. Can’t wait to finish my juice detox & try it.

  22. says

    I love that your recipe is almost flourless. I’m imagining how great this tastes! I love the way it looks, too. So orange and pretty. I recently bought 5 lbs of carrots and hadn’t figured out all the ways to use them yet. Problem solved now, so thanks to both you and Lisa!


  23. Cindi says

    This looks and sounds quite yummy … so I just changed the Pesach menu! My kids like the sound of it as well. Question: can this be frozen ahead? I have the same question for the Spinach Cake and Matzoh balls??

  24. ~M says

    Chag Sameach! This looks great. About how many carrots or pounds thereof did it take to yield 5-6 cups chopped?

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