piccadilly cafeteria carrot souffle recipe

Written BySheba G Updated On
piccadilly cafeteria carrot souffle recipe
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The Best piccadilly cafeteria carrot souffle recipe

I have been making this Piccadilly Cafeteria Carrot Souffle for years and it is always a hit. My kids actually ask for carrots now which is a miracle. This recipe is perfect for holidays like Easter or Thanksgiving but it is also easy enough for a regular weeknight dinner side dish. The souffle is light and sweet and it feels like a treat but you are getting a good dose of vitamin A and fiber from the carrots. I love that it uses simple ingredients I usually have on hand. It is one of those recipes that makes everyone at the table happy.

Piccadilly Cafeteria Carrot Souffle

Piccadilly Cafeteria Carrot Souffle

4.7 from 1090 votes

This carrot souffle is a classic Southern side dish that is sweet, fluffy, and full of carrot flavor. It is easy to make and pairs perfectly with ham, turkey, or roast chicken.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Souffle

2 pounds carrots, peeled and sliced
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder

👨‍🍳Directions

1Preheat oven to 350 degrees F. Grease a 9×9 inch baking dish.
2Place sliced carrots in a large pot and cover with water. Bring to a boil and cook until very tender, about 15 to 20 minutes. Drain well.
3Transfer cooked carrots to a food processor or blender. Puree until smooth.
4In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy.
5Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
6In a small bowl, whisk together the flour, salt, and baking powder. Add this to the butter mixture and mix until just combined.
7Fold the carrot puree into the batter until evenly mixed.
8Pour the mixture into the prepared baking dish and smooth the top.
9Bake for 35 to 40 minutes, or until the center is set and the top is golden brown. A toothpick inserted into the center should come out clean.
10Let cool for 10 minutes before serving.

🔧Equipment

Large pot
Food processor or blender
9×9 inch baking dish
Mixing bowls
Electric mixer
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 120mg🧂Sodium: 350mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 20g🥩Protein: 5g

📝Notes

You can use baby carrots to save time on peeling. For a lighter version, substitute half the butter with unsweetened applesauce.

Watch Video Of How Piccadilly Cafeteria Carrot Souffle Works

This Piccadilly Cafeteria Carrot Souffle is a tried and true recipe that always gets compliments. It is sweet and comforting without being too heavy. I make it for every holiday dinner and it is always the first dish to disappear.

❓ Frequently Asked Questions About Piccadilly Cafeteria Carrot Souffle

1. Can I make this carrot souffle ahead of time?

Yes you can prepare the souffle mixture up to a day in advance. Just cover and refrigerate the unbaked mixture. When you are ready to bake, let it sit at room temperature for 30 minutes then bake as directed. You may need to add a few extra minutes to the baking time.

2. Can I freeze carrot souffle?

Yes this souffle freezes well. Bake it first and let it cool completely. Wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350 degree oven until warmed through.

3. What can I use instead of butter?

You can substitute the butter with margarine or a plant based butter for a dairy free version. The texture might be slightly different but it will still be good.

4. Why is my souffle runny in the middle?

If your souffle is runny it might need more baking time. Ovens vary so check it at the 35 minute mark. Also make sure your carrots are very well drained after boiling. Excess water can make the souffle too wet.

5. Can I add other vegetables to this recipe?

This recipe is specifically for carrots but you can experiment by replacing up to half the carrots with cooked sweet potato or butternut squash for a different flavor. The cooking time may stay the same.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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