Piccadilly Cafeteria Carrot Souffle

Total Time
50mins
Prep 5 mins
Cook 45 mins

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Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil.
  3. Add carrots and cook until tender, about 15 minutes.
  4. Drain and mash.
  5. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs.
  6. Mix well and transfer to a 2 quart casserole dish.
  7. Sprinkle with confectioners sugar.
  8. Bake in preheated oven for 30 minutes.
Most Helpful

5 5

This will be my new "go to" recipe for carrot souffle. I have been making this dish for years, but lost my recipe. I knew when I looked at this one that it was a bit different and I REALLY like this one much better. It uses much less sugar than my original recipe and you were able to taste the carrots instead of just "sweet" when you took a bite. I served it with our Easter lunch and everyone wanted this new recipe. I wish I could give it more than 5 stars!

5 5

My son and I love this. He began the Paleo diet a year ago and lost 90 lbs. and has done well sticking to the diet but he missed this. I decided to make a Paleo friendly version for him and I can't tell it from the original. I substitute coconut flour for regular flour and add some agave instead of sugar. I also add a little almond extract along with the vanilla. It is delicious every time. When he sees my blue casserole dish he knows he is in for a treat that feels indulgent but still works with his new way of eating.

5 5

I made this exactly as written and it was wonderful!