Piccadilly Cafeteria’s Legendary Carrot Soufflé Copycat is made with sweet and fluffy with amazing flavor and the perfect addition to your holiday menu.
Carrot Soufflé can sound a little fussy, but this recipe is anything but fussy! We love making it for holidays and as side dishes to our regular fall meals. With carrots in place of sweet potatoes, this dish is also perfect for younger or pickier eaters who aren’t fans of sweet potatoes.
Piccadilly Cafeteria refers to this dish as “This subtly sweet soufflé is one of Piccadilly’s most popular dishes,” and I totally understand why it is a favorite. Every time we travel through the US and come across a location, we order some.
Baking Tips
- Yes, you can substitute butter. Piccadilly uses margarine, which is why it is included here. Margarine also makes this Passover-friendly if you swap the flour out for potato starch.
- This dish is very sweet (as it is in restaurants). For a more savory option, we sometimes cut back the sugar by 2 cups and use only ½ cup total.
- We serve this in small ramekins for individual carrot soufflés as I shared in one of my first posts ever (don’t judge the photography!).
- Carrot Soufflé with Canned Carrots: Yes, if you prefer or if you are nostalgic, you can use canned carrots. Weigh them after draining. I’d rinse them and gently dry them before adding them to the recipe.
- Carrot Soufflé with Pecan Topping: This isn’t how the restaurant makes it, but we LOVE it this way. We add a mixture of chopped candied pecans (we buy these in bulk!) to the top of the soufflé before baking.
- Carrot Soufflé with Brown Sugar: We sometimes swap out the regular sugar for 1 cup of packed brown sugar instead, which also tastes amazing!
- I made the whole recipe in my blender. It is a total breeze!
Looking for more side dishes?
- Ultimate Slow Cooker Mashed Potatoes
- Slow Cooker Mushroom Rice
- Slow Cooker Creamed Corn
- Roasted Garlic Butter Mushrooms
- How To Cook Spaghetti Squash (The Ultimate Guide)
Want More Thanksgiving Options?
- Crispy Slow Cooker Turkey Breast
- Crispy Slow Cooker Turkey
- Slow Cooker Turkey with Gravy, Candied Sweet Potatoes & Green Peas
- Slow Cooker Brown Sugar Carrots
- Pumpkin Pecan Streusel Pie
Kitchen Tools:
9X13 Baking Dish: This is the perfect size for the dish. If you cut the ratios in half, use this instead.
Blendtec Blender: I made the whole thing in this blender, and it makes prep SO EASY. You can also use the items below.
Stand Mixer or Hand Mixer: The trick is to avoid chunks in your carrots. You can do that by whipping the carrots well with a mixer or your food processor.


Ingredients
- 3 1/2 pounds peeled carrots
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 6 eggs
- 1/2 pound margarine softened (butter works too)
- 1/4 cup flour
Instructions
- Preheat the oven to 350 degrees.
- In a large pot filled to just below the steamer with water, add the carrots.
- Steam the carrots for 12-14 minutes or until very tender.
- Into your blender add the carrots, sugar, baking powder, vanilla extract, eggs and margarine.
- Mix until everything is creamy with no chunks of carrots.
- Add in the flour and pulse a couple of times until just combined.
- Pour into a 13x9 casserole dish and bake for 1 hour until golden brown on top.
Notes
- In a large bowl (with a hand mixer) or stand mixer add the carrots, sugar, baking powder and vanilla extract.
- Mix until everything is creamy with no chunks of carrots.
- Add in the eggs and margarine and combine fully.
- Add in the flour and beat until just combined.
Hi,
How long do I cook this if I prepare in individual ramekins? Thank you
That’s a hard question. I haven’t used ramekins and they come in various sizes, glass or ceramic. If you experiment using ramekins I would love to hear your results!
I adore the Carrot Soufflé at Piccadilly Cafeteria. I had it just yesterday at a location near me. I have not made your recipe but, I can clearly see by the photos in your post that it is not quite the same. Your’s is completely smooth and somewhat puffed which of course is what a soufflé should do(puff). What I had wasn’t blended smooth. While the carrots weren’t chunky, they had what I’d say is a somewhat grainy mouth feel and you can actually see some texture. I don’t think Piccadilly purees the carrots smooth but the finished dish is ever so slightly puffed. I know beyond a doubt that the two dishes will have a different texture. Would the recipe ingredient amounts as written still work with riced carrots versus pureed?
Thanks for your feedback. Did you try the recipe and if so, what did you think?
Can the carrots be cooked ahead of time and the souffle made the next day?
I hope I’m not too late with this response. Yes you can. Then put them into the blender and follow the recipe from that point. Happy Thanksgiving.
Can I freeze this after I make or do I make it up and freeze then cook on day of.
Souffle may be made up ahead and refrigerated as long as 24 hours.
Put souffle in cold oven and bake 50 minutes at 325 degrees.
It can also be frozen up to 7 days.
Allow 50 to 60 minutes to bake frozen at the same temperature.
Assume the 3 1/2 pounds of carrots = raw. What is the weight after cooking, should be less? If using canned, what would be the weight or amount?
yes 3 1/2 pounds of peeled RAW carrots.
I’ve never weighed the carrots after cooking, good question! Nor have I tested the recipe using canned carrots.
I have been making this since 1995 when my sister sweet talked a caterer and he sneaked her the recipe. Our mom loved it. It became a Thanksgiving favorite of hers. She died in 1996 and a few months later, Mom wasn’t there for Thanksgiving.
In a time pinch, separate and beat the egg whites until stiff and fold in all the other ingredients. It cuts down significantly on the baking time.
My husband absolutely loves Piccadilly carrots. I’m so excited to surprise him with this recipe. Thank you for sharing!
You left off the powdered sugar for the crust. Thank you though for the recipe, I left mine at home.
I made this tonight as a side dish for our anniversary dinner. Because there were only the two of us, I adjusted the servings to 4. The recipe automatically adjusts to the number of servings. I followed the recipe exactly except I didn’t have quite enough vanilla extract so I added a bit of coconut extract to make up the difference. I also added a pinch of cinnamon and nutmeg, and cut down a bit on the sugar. This was delicious and a definite do again.
I used 1/2 cup xylitol instead of sugar, added 1 tsp nutmeg and 1/2 tsp salt, a dash of cayenne. Also used Nutiva brand palm/coconut shortening, which is our go-to butter substitute. I’m sure butter would be scrumptious, but I have to accommodate a dairy allergy, as well as sugar sensitivity. Turned out perfect!
Thanks for the feedback, Lorry.
I would like to make this dish the day before. Prepare it, but not bake until the next day just before serving. Would that work? Also, do you just whip the eggs like you would for scrambled eggs? Or are you suppose to whip them with beaters?
I realize this comment is very old, so I am so sorry for the delay in replying.
I haven’t tested the recipe made the day before so I can’t answer that with any certainty. Did you end up trying it? How did it turn out?
Look very good
It says you cut the sugar by 2 cups but the recipe only calls for 1 1/2 cups sugar. ???
Sorry, that’s typo. It should say by 1 cup. I hope you enjoy it!
If I top it with the powdered sugar how long should I wait for it to cool? Maybe do this right before serving?
I’d suggest right before serving so it doesn’t soak in. Enjoy!
Can you make the carrot soufflé ahead of time, then cook it?
The carrots may “leak” their liquid which could cause it to separate. I haven’t tested it so I wouldn’t want to ruin your Thanksgiving dinner by saying yes. Happy Thanksgiving!
can you use frizen carrots?
Yes, defrost and drain well. Hope this helps!
Hi Sabrina, thanks for posting this recipe! Question. I have a 3 1/2 bag of peeled baby carrots, can I use that? And I’m using a pyrex glass dish, do I need to spray it before adding mixture? Thanks, looking forward to making this!
Yes, that’ll work 🙂
I tried this recipe, its absolutely delicious. To be on the healthier side, I used less sugar and butter. I can say with confidence, that I found a new way to eat my carrots. Highly recommended to give it a try.
Be careful that you pay attention to the butter. Its measured in lbs not cups so I accidentally used half the amount I should have.
I have plain flour, is that ok or do I need to use self rising?
I used all purpose flour, so you’ll be fine. Enjoy!
I tried this recipe, its absolutely delicious. To be on the healthier side, I used less sugar and butter. I can say with confidence, that I found a new way to eat my carrots. Highly recommended to give it a try.
Hi. I need to half the recipe. Would you please help me with the correct measurements?
Thank you
If you hover over the serving size in the recipe card a slider will pop up. You can adjust it up or down and the measurements will change. Hope this helps!
Speaking of which, I just wanted to compliment you on an absolutely great user interface for a recipe site. I really like the built-in timers too.
Thanks so much, Michael.
I enjoy baking desserts and easy entree’s for senior citizens to copy and adapt to their needs. I don’t possess a steamer, what would you suggest ? Can I just boil The carrots?
Add the carrots, dripping wet to a large microwave safe bowl. Cover with paper towel that is dripping wet and microwave for 6-8 minutes, test for softness. This is the easiest other way I know. You may need another 3-4 minutes afterwards.
Great idea. I have to wait until this is all over before I start my daily baking/ cooking. I’ve just made mini trifles to give away. Shows how board I am. The banana bread goes first but that’s getting too expensive my way! Thanks for the tips. Looking for a good zucchini bread recipe. I’ll keep watching. Thank you.
All I want to do is make this with the 5 lbs of carrots I bought. The stores only had 5 lb bags left and we are going to be eating a lot of carrots. I don’t have any flour! ugggg. I think I’ll have some delivered, with some wine.
Not a bad plan!
What if I don’t have a casserole dish? The last time I made this from another site I put it in a baking dish but one of those that you would make brownies in and it was just flat and thin. Any ideas?
I would suggest using any stoneware or glass baking dish for this recipe.
Can I use frozen carrots instead?
Yes, defrost and drain well. Hope this helps!
If I bake in individual ramekins, do I need to change temp or baking time?
It’ll still probably take about an hour of cook time. Enjoy!
On thing that the pickadilly does is they have powdered sugar sprinkled on top and that puts the dish “over the top”. I have had it every time I go to eat there. Yum yum yum.
That is the magic touch that they do! Thanks for reminding me!! 🙂
I add a small amount of pine apple juice from a can of crunched pineapple. Make the flavor pop.
Delicious!
First time to mix in a blender. It was not as fluffy and high as when I mixed by hand mixer. Also, I think my other recipe which I cannot find, had me beat the egg whites separately and fold into mix. Good taste.
I’m looking for Piccadilly’s Fried Chicken and Oreo cake recipes. Any chance you have them? Thanks, Kat
I haven’t made those yet but thanks for the suggestion! I’ll add it to the list!
Regarding the Piccadilly Carrot Souffle, can it be made the day before and reheated?
Thanks, Hilary
Yes 🙂
Great recipe. Would love copycat Piccadilly Harvest Cake and copycat Hot Shoppes Pineapple Pie.
I’ll add them to my list. Thanks for the suggestions!
I cannot thank you enough for this recipe! It was super easy and soooo delicious! I added about a tablespoon of condensed milk and it gave me all the feels! What I love most is, I can pull this recipe from memory. Its easy!
Fantastic! Thanks for coming back to let me know Jen.
This is the carrot dish every one love it this is my 5 year making it for thankgiving an xmas
Love that it’s become tradition for your family!
I have not tried this recipe yet but I was missing Piccadilly‘s so much since they closed I missed the Carrot Soufflé so I looked it up online and I found your site I’m glad I did can’t wait to try it
Awesome recipe. I cut the sugar to 1 cup and add 1 1/2 tsp pumpkin pie spice. I am asked to make this for every holiday meal. More like a desert than a side.
Yay!! A new family tradition. Love it!
Can I make this the night before and hold in refrigerator until the next day to bake?
I’ve never tested it so I’m not sure. Sorry
If I needed this to be gluten free, can I leave out the flour altogether or is there something I can substitute for it? Thank you!
I would recommend using gluten free flour as a substitute.
Half a Pound of butter?
Yes, a half pound of butter is about 1 cup, or two sticks.
In advance, please forgive, but I am confused about instruction #2. Can you explain that instruction a little more clearly? I have not made the recipe yet, but I have had it at a holiday get-together, and it was clearly the best side-dish on the massive table! I asked for the recipe, and was given a link to this site. Oh yes, another question: I have a Blendtec blender, but just the square canister. Do you think that would work as well as the Wildside canister for this recipe? Thanks very much for your advice and help!!
In step 2, place your steamer in a large pot and then fill with water. The water should only come up to just below where the steamer starts. Place the carrots in the steamer. There shouldn’t be any issue using the blender but you can always use the hand/stand mixing instructions if that makes you more comfortable. Hope this clears up any confusion.
Can I use a steamer to steam the carrots instead of in a pot? Also-I saw that it was noted that this dish is very sweet and they sometimes cut back the sugar by 2 cups and only use 1/2 cup total for a more savory dish. This recipe only calls for 1 1/2 cups sugar so I am confused by this. Can you clarify? Thanks.
Yes, you can steam the carrots in whatever fashion you’d like. Sorry about the confusion with the sugar. Only use 1/2 cup of sugar to make it more savory. I hope you enjoy it!
If I prefer to use can carrots how many cans should I use ?
I’m guessing aroun 4 cans. I would weigh them after draining to ensure the amount is correct. 🙂
Thank you
This sounds so good! I love changing up my side dishes!
Loving everything about this. So comforting. The perfect combo!
Great side dish to Thanksgiving!
So good for a Thanksgiving side dish! I love it!
Definitely, Catalina!
Oh my gosh, this is so gorgeous!!
Thank you, Amanda!
I have never tried a carrot souffle. That will change because I love everything about this dish!
Enjoy!!
Can I put the casserole together say a week ahead, freeze then. take it out, defrost and cook at time needed?
I’m so sorry this comment got stuck in the spam filter and I just came across it. I know your meal is long gone now. No, I would not freeze, thaw then bake this recipe.
AH! I loved Piccadilly Cafeteria as a kid, and this carrot souffle is taking me right back! What a yummy, sweet treat for the upcoming holidays~
It’s such a great, nostalgic dish! Enjoy!!