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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
Course Side Dish
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Author Pam Beth

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. 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.