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 Copycat Piccadilly Cafeteria Carrot Soufflé, you’ll know what I’m taking about!
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 they serve.
The soufflé has 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
What’s in a carrot soufflé other than carrots?
Here are the simple everyday ingredients at a glance.
- bag baby carrots
- large eggs
- granulated sugar, I used pure cane sugar
- unsalted butter, melted and cooled
- all purpose flour or for a gluten free option, coconut flour works well for this recipe too
- coarse or fine sea or kosher salt
- baking powder
- pure vanilla extract
- sifted powdered sugar, optional
- full printable recipe with amounts below in recipe box
How is a carrot soufflé made?
Here are the easy-peasy 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 classic recipe
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Please check out all the different copycat recipes on the blog! Just put “Copycat“ in the search bar and a bunch of recipes will pop up. From Starbucks Frappuccino recipes to delectable copycat baked recipes. They’re all delish!
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Copycat Piccadilly Cafeteria Carrot Souffle
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.
