Copycat Piccadilly Cafeteria Carrot Soufflé – This simple recipe is so delicious even a picky eater will love it and become a carrot lover after just one bite of this souffle. Enjoy!
Piccadilly Cafeteria started down south many, many years ago. Many of their locations have closed but some are still around with the name Piccadilly Restaurant. This carrot souffle was and is one of the most popular dishes. Just the right amount of sweetness. Great as a side dish or sprinkle some powdered sugar on top for a delicious dessert. Anyway is the right way!
Copycat Piccadilly Cafeteria Carrot Souffle
Yields: 6 to 8 side servings
Ingredients:
- 1 small bag baby carrots or 1 lb
- 3 large eggs
- 1/4 cup granulated sugar, I used pure cane sugar
- 1 stick unsalted butter, melted and cooled
- 3 tbsp all purpose flour or for gluten free, coconut flour works well
- 1/2 tsp fine sea or kosher salt
- 1 level tsp baking powder
- 1 1/2 tsp vanilla extract
- 2 tbs sifted powdered sugar, optional
Directions:
- Preheat oven to 350 degrees, spray an 8 x 8 souffle baking dish with cooking spray and set aside.
- Boil or steam carrots until fork tender. (They must be tender to work in the recipe) Let cool.
- Place all ingredients into a blender and whirl until smooth.
- Pour into prepared baking dish.
- Bake for 55 to 60 minutes. Top should be set and look lightly browned. Test with a wooden skewer or toothpick. Should come out clean.
- Serve with meal or as a dessert sprinkled with powdered sugar.
ENJOY THIS DELECTABLE CLASSIC!
PLEASE CHECK OUT MORE CLASSIC AND COPYCAT RECIPES FROM SAVORY TO SWEET. ALL ARE DELISH!
ENJOY THIS DELECTABLE CLASSIC!
PLEASE CHECK OUT MORE CLASSIC AND COPYCAT RECIPES FROM SAVORY TO SWEET. ALL ARE DELISH!
Copycat Piccadilly Cafeteria Carrot Souffle
This simple recipe is so delicious even a picky eater will love it and become a carrot lover after just one bite. Enjoy
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Ingredients
- 1 lb baby carrots
- 1 stick unsalted butter
- 1/4 cup granulated sugar
- 3 tbs all purpose flour gluten free, use coconut flour
- 1/2 tsp sea salt
- 1 tsp baking powder
- 2 tbsp sifted powdered sugar, optional
- 1 1/2 tsp vanilla extract
- 3 large eggs
Instructions
-
1.Preheat oven to 350 degrees, spray an 8 x 8 souffle baking dish with cooking spray and set aside.
2.Boil or steam carrots until fork tender. (They must be tender to work in the recipe) Let cool.
3.Place all ingredients into a blender and whirl until smooth.
4.Pour into prepared baking dish.
5.Bake for 55 to 60 minutes. Top should be set and look lightly browned. Test with a wooden skewer or toothpick. Should come out clean.
6.Serve with meal or as a dessert sprinkled with powdered sugar.
