Keeping Family Traditions Alive with My Recipe for Carrot Casserole

I remember watching my grandmother in her kitchen, a small space always filled with the scent of cinnamon and sweet-cooked carrots. She would pull out her old, worn cookbook and start preparing what she called her carrot kugel.

I watched in awe as she hand-grated garden carrots, carefully stirring them into a mixture of simple yet rich ingredients. Her kitchen felt like the heart of the home—every holiday, every gathering, this creamy carrot casserole was at the center of the table.

It wasn’t just a dessert; it was a part of the family, a recipe we always looked forward to, especially around the Jewish New Year or Thanksgiving. There was something so comforting in the way she prepared it—with a touch of sweetness that was never too much.

It's the perfect dish to tie off Thanksgiving dinner after a hearty bowl of chicken and date casserole or a delicious slow cooker chicken marinara.

Over time, I’ve taken that tried and true dish and made it my own. Despite the small changes, it still carries the essence of my grandmother’s kitchen, and each time I make it, I’m reminded of the generations of love that went into every slice.

And now, I even serve it for Easter sometimes, tell my kids it's carrot pudding, and no one is the wiser.

This baked carrot casserole has become a holiday favorite in my home, especially for our Thanksgiving dinner. There’s something timeless about bringing it to the table, especially knowing that I’m keeping my grandmother’s tradition alive and passing it on to my children.

These moments—when food brings people together—remind me why family recipes like this matter so much. They’re more than just meals; they’re memories revived and savored with every bite.

Prepare the Baking Dish

Preheat your oven to 350°F to make this recipe and grease a 9x13-inch baking dish to prevent the casserole from sticking. This will ensure an even bake and make it easy to serve later.

Mix the Wet Ingredients

In a large bowl, combine the grated carrots, eggs, melted butter, and brown sugar. Stir until all the ingredients are fully mixed, and the carrots are evenly coated with the wet mixture. The butter adds richness, while the sugar brings a delicate sweetness.

Combine the Dry Ingredients

In a separate bowl, whisk together the gluten-free flour (or potato starch), baking powder, cinnamon, nutmeg, and salt. Slowly fold this dry mixture into the wet carrot mixture, stirring until combined. Be sure to avoid overmixing—just enough to incorporate everything.

Add Flavor

Once the mixture is smooth, stir in the vanilla extract and the orange zest. These ingredients elevate the flavor of the casserole, adding a refreshing brightness that pairs perfectly with the cooked carrots.

Bake the Casserole

Pour the carrot batter into the prepared baking dish, smoothing the top with a spatula. Place it in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out clean.

Serve Casserole

Once it’s ready, allow the casserole to cool for about 10 minutes before slicing and serving.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Simply reheat in the microwave or oven before serving.

My recipe for carrot casserole freezes well. After baking, let it cool completely, then wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and bake at 350°F until heated through.

For a full Thanksgiving spread to go with this dessert, I love making these puff pastry pumpkin pockets or eggplant parmesan stacks for a light appetizer. For drink options, my new favorite is surprising my guests with a pumpkin pie martini mocktail or a chai white Russian mocktail. Both warm the body and complement the Thanksgiving flavors.

For a full meal, I love serving a hearty casserole as my main course. Maybe a cheesy cabbage casserole or eggplant casserole for a veggie-centric dinner or a buttermilk chicken and potato casserole for meat lovers.