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!
Carrot Kugel
Ingredients
- 5-6 cups chopped carrots, approximately 2 pounds
- ¼ cup honey or agave nectar
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 tablespoon orange rind
- 3 large eggs
- ¼ cup blanched almond flour (not almond meal)
Instructions
- Cook carrots in a steamer until soft, about 20 minutes
- In a vitamix, puree carrots, honey, nutmeg, cinnamon, orange rind, eggs, and almond flour
- Place mixture in a greased 8 x 8 inch baking dish
- Bake at 350°F for 1 hour, until browned around the edges and done in the center
- 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!
Sarah says
I don’t have a Vitamix. Would pureeing in a blend work?
Olivia says
I LOVE kugel! And this seems like a super healthy alternative to the traditional stuff. Thanks for the idea!!
pastry chef says
That looks great, it’s that time of year again. I’m thinking my son will really like these! Thanks!
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.
Amanda Stuckey 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!
Shanna says
I love this served with a bit of whipping cream drizzled over the top. Great dish!
Stephanie says
Elana-
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:
http://articles.mercola.com/sites/articles/archive/2010/03/30/beware-of-the-agave-nectar-health-food-fraud.aspx
for some reason i couldn’t open the article but i did a search and found this one that may be the same.
http://www.dinapharm.com/store/news_story.php?id=28442
What is your opinion? Do you think this information has any truth to it?
Thanks
Stephanie
Elana Daley 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.
Elana
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???
Tanya says
Happy Pesach! That looks good. I think I’m going to have to make it this week.
Mary says
Is this okay for Passover
Elana Daley 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!
Elana
Elana Daley 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.
Elana