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!

Carrot Kugel

Print Recipe
  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°F 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!

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79 responses to “Carrot Kugel”

  1. Made this with drained canned carrots, less orange rind but orange marmalade instead of honey, and cornmeal. Came out great. Oh. Also salt. Must use some salt.

  2. Hi Elena
    I’m new to paleo and have found you
    I’m so excited to try all your recipes
    Have made a start with corn bread, mayonnaise and paleo biscuits
    All turned out fab
    I was just wondering as I’m new, I keep looking how long and in what way I can store all these makes
    Thank you

    • Helene, nice to meet you here! For the cornbread and biscuits cool on the counter overnight, or for up to 24 hours, then wrap and refrigerate. For mayo straight to the fridge. LMK if you have any other questions :-)

  3. Hi Elana.
    This looks yummy! Can you use a food processor or blender/bullet instead of vitamix

  4. If I add raisins, how would you adjust the honey? I like carrot/raisin, but I’m afraid it will be very sweet

  5. Hi Elana,
    Dating man with celiac and want to make the carrot kugel but curious if carrots can ne replaced with sweet potatoes? Or not good idea. Im novice at cooking but learning. Thanks! Lisa

    • Lisa, I haven’t tried that so not sure. I gave up all potatoes in 2001, and haven’t eaten one since. Sorry I can’t be of more help :-)

  6. Can I refrigerate this uncooked and bake it the next day? Should I bring it to room temperature first? Thank you.

  7. Made this for Passover and was a hit. It was really like a souffle, light, smooth consistency. I was able to taste each of the ingredients. I possibly would do a little less honey next time but did not cause any problem with the delicious flavor. I just happen to like things always on the less than sweet side.

    Will keep this in my FAVORITE RECIPE file and make many times over. Thanks!

    • I tried this recipe and I love it. Thank you. I changed a few things. Doubled the carrots and cooked them on the stove top for over several hours. Used 1/2 tsp nutmeg that I ground, 1tsp cinnamon, 1/2 TBS orange extract , 1/4 cup honey, 1 cup white sweet sorghum flour and 3/4 cup liquid organic egg whites.
      It’s really good and I will make it again!!!!

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Recipes » Cooked Veggies » Carrot Kugel