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    You are in: Home / Recipes / Piccadilly Carrot Souffle Recipe
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    Piccadilly Carrot Souffle

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    ElizabethKnicely's Note:

    I first tasted Piccadilly Carrot Souffle side dish at a Piccadilly Cafeteria in WPB, Florida several years ago and spent the next 6 months trying every recipe I could find that might be "it." Then a lady posted it to a recipe list I was on, and EUREKA!! "It" was finally found. I have tweaked it a wee bit to make it less sweet than the original recipe. This is a perennial favorite, enjoyed by everyone, even kids who don't like veggies.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the carrots until tender; drain and mash. In large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla and flour. Beat for 3 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat, slowly adding melted butter. Pour mixture into a greased 1 1/2 quart baking dish or a 9 inch square pan. Bake at 325°F about an hour, or until set in the center. NOTE: If your oven runs hot, reduce the temperature a bit to avoid scorching the bottom. To serve, lightly dust the top with powdered sugar.

    Ratings & Reviews:

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    Nutritional Facts for Piccadilly Carrot Souffle

    Serving Size: 1 (183 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 300.6
     
    Calories from Fat 127
    42%
    Total Fat 14.2 g
    21%
    Saturated Fat 8.1 g
    40%
    Cholesterol 123.5 mg
    41%
    Sodium 238.1 mg
    9%
    Total Carbohydrate 40.1 g
    13%
    Dietary Fiber 3.3 g
    13%
    Sugars 30.4 g
    121%
    Protein 4.8 g
    9%

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