My Grandmother's Recipe for Carrot Casserole

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A rectangular baking dish filled with sliced pumpkin bread pudding, dusted with powdered sugar, evokes comforting flavors reminiscent of a recipe for carrot casserole. A serving spatula rests on top, with one piece on a patterned white plate nearby. Two cinnamon sticks adorn the marble surface.

My Grandmother's Recipe for Carrot Casserole

This gluten-free carrot dessert cassrole dish is my grandmother's carrot kugel recipe, made with cinnamon, egg, nutmeg and gluten-free flour.

Course Dessert, Side Dish

Cuisine Jewish

Keyword Carrot Casserole Recipe

Prep Time 10

Cook Time 50

Cooling Time 10

Total Time 1 10

Servings

Calories 370kcal

Author Ksenia Prints

Equipment

Ingredients

2 ½ lbs carrots peeled and grated
6 large eggs
1 cup 2 sticks unsalted butter melted
¾ cup brown sugar
¾ cup gluten-free flour or potato starch, or a mix of ½ cup gluten-free flour and ⅓ cup almond flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoons ground cinnamon
½ teaspoons ground nutmeg
¼ teaspoons salt
Zest of 1 orange

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Combine grated carrots, eggs, melted butter, and brown sugar in a large bowl.
In a separate bowl, mix flour, baking powder, cinnamon, nutmeg, and salt.
Fold dry ingredients into carrot mixture. Add vanilla and orange zest.
Pour batter into prepared dish, smoothing the top.
Bake for 45-50 minutes until golden and set in the center.
Cool for 10 minutes before serving.
Optional: Dust with powdered sugar or serve with crème fraîche.

Nutrition