Carrot Kugel for Passover

a perfect Passover side dish
A perfect Passover side dish
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2 lb Carrots cut into chunks
½ cup Nuts chopped , e.g., walnuts or almonds
¼ cup Brown sugar lightly packed
6 Eggs or 4 eggs plus 4 egg whites
⅓ cup Honey or ½ cup sugar
½ cup Vegetable oil
2 tsp Vanilla extract
½ tsp Cinnamon ground
¼ tsp Nutmeg optional

Nutritional information


Carrot Kugel for Passover


On the first night of Passover, our family always gathers for a big family meal. I always make this Carrot Kugel for Passover which is like a fantastic carrot casserole which is baked in the oven. 

To make this couldn’t be easier. Process cooked carrots in a food processor. To make the kugel mixture, add eggs, honey, oil, vanilla extract, baking powder, cinnamon and nutmeg and mix well. Pour the mixture into a glass baking dish. Sprinkle with a chopped nut and sugar mixture. Bake for an hour and enjoy. 

To make my Carrot Kugel for Passover, you will need the following ingredients:

Ingridiens for Carrot Kugel for Passover

Steps to make Carrot Kugel for Passover


Cook and drain carrots


Cook 2 pounds of carrots in salted, boiling water for about 20 minutes until tender. Drain well and set aside to cool.


Heat the oven and prepare a dish


Preheat the oven to 350 °F and lightly spray a 9x13 inch glass baking dish.


Mix nuts with brown sugar


Place ½ a cup of nuts and ¼ cup of brown sugar in a food processor and pulse until the mixture is crumbly. Remove from the processor bowl and set aside.


Puree carrots


Place the cooked carrots in the food processor and puree for 20-25 seconds until smooth.


Make kugel mixture


Add 6 eggs to the pureed carrots. Add ½ a cup of honey, ½ a cup of oil, 2 teaspoons of vanilla extract, 2 teaspoons of baking powder, ½ a teaspoon of cinnamon and ¼ teaspoon of nutmeg. Process for about 30 seconds until smooth.


Transfer carrot mixture to the baking dish


Pour mixture into the glass baking dish and sprinkle with the nut mixture.




Bake the carrot kugel for about one hour in the oven.



Serve hot or at room temperature.

This Carrot Kugel for Passover recipe is a perfect Passover side dish! Try it out this year and leave a comment below to let me know how you get on.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Recipe Reviews

Average Rating:
Total Reviews: 20
Audree Savich

I love these cute little carrot cakes, super easy to make and takes little to no time at all!

Jazlynn Mhoon

Made this for my daughters and they both ate it right up without a second thought, would recommend this cake for sure.

Meera Fuell

Hubby loved it, had it with some white wine on the side for our anniversary, was terrific.

Araceli Abercrombie

Satisfied with how this turned out, going to be making this again since it's so simple to follow the steps.

Anneliese Feigelson

Would say that carrot cake is my least favorite kind of cake but these are amazingly tasty, will be baking these again for sure.

Zaria Vinette

Heaven on Earth, my kids enjoy this much more than I do and it's healthy! Well, sort've..LOL

Lindsey Lincks

Brilliant carrot kugel, shared this yummy dessert with my family and now I'll be cooking it once every week!

Mercy Abramson

Very tasty and amazing fast to bake compared to most cakes, this carrot cake is officially bookmarked!

Nathalia Staeheli

Would recommend this for anyone that likes crunchy desserts, very delightful dessert.

Zaylee Faltisco

Mine turned out a bit dry even with the glaze but it was good.

Nathalie Kaczkowski

This cake is delicious, baked this and the blueberry queso crumble cake for a birthday party and this turned out to be the favorite.

Abbie Stinchfield

Does anyone know where I can get nutmeg or what I can replace it with? I can't seem to find it anywhere :(

Everleigh Zohn

Took me a while to make this masterpiece, was totally worth it, as this taste delicious.

Mara Platfoot

Brought this too work a day after and ate it cold, should really stick to room temp for sure, it was still good but better warm.

Vivianna Policicchio

Added a lot more vanilla glaze to my cake cause I like mine extra sweet! :)

Arely Baab

Delightful dessert, happy with how it turned out, thanks for sharing the recipe.

Macey Babani

Had this in the morning for breakfast with some tea and I have to say it's very filling.


Angelic little carrot kugel, great recipe and totally worth a try if you've never had it before.

Aliana Delhoyo

It was a little dry so I added some caramel to the top as dressing and it was perfect!


Well done! Verified!

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