Piccadilly Carrot Soufflé (Copycat)

Piccadilly Cafeteria’s Legendary Carrot Soufflé Copycat is made with sweet and fluffy with amazing flavor and the perfect addition to your holiday menu.

Piccadilly Cafeteria's Legendary Carrot Soufflé Copycat is made with sweet and fluffy with amazing flavor and the perfect addition to your holiday menu.
Piccadilly Cafeteria’s Legendary Carrot Soufflé

Carrot Soufflé can sound a little fussy but this recipe is anything but fussy! We love making it for holidays and even 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 can totally understand why it is a favorite. Every time we travel through the US and come across a location we order some.

Some tips about this Carrot Soufflé:

  • 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 in in the restaurants), we sometimes cut back the sugar by 2 cups and use only ½ cup total for a more savory option.
  • 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 it is nostalgic you can use canned carrots. Weigh them after draining. I’d rinse them then gently dry before adding 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 packed brown sugar instead and it also tastes amazing!
  • I made the whole recipe in my blender. It is a total breeze!

The easiest carrot souffle you'll ever make! Piccadilly Carrot Souffle Copycat

Looking for more side dishes?

Want More Thanksgiving Options?

Piccadilly Cafeteria's Legendary Carrot Soufflé Copycat is made with sweet and fluffy with amazing flavor and the perfect addition to your holiday menu.

Tools Used in the making of this Piccadilly Carrot Soufflé:
9X13 Baking Dish: The perfect size for the dish, if you cut the ratios in half use this instead.
Blendtec Blender: I made the whole thing was made in this blender and it makes prep SO EASY. If you want you can use the items below too.
Stand Mixer or Hand Mixer: The trick is not to have chunks in your carrots. You can either do that by whipping the carrots well with a mixer or with your food processor.

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Piccadilly Cafeteria's Legendary Carrot Soufflé

Piccadilly Cafeteria's Legendary Carrot Soufflé Copycat is made with sweet and fluffy with amazing flavor and the perfect addition to your holiday menu. 
Yield 12 Servings
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

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

If not using a blender you can use a hand/stand mixer too:
  • 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.

Nutrition

Calories: 331kcal | Carbohydrates: 40g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 301mg | Potassium: 495mg | Fiber: 4g | Sugar: 31g | Vitamin A: 22897IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg
Keyword: Piccadilly Carrot Soufflé (copycat)
Piccadilly Cafeteria's Legendary Carrot Soufflé Copycat is made with sweet and fluffy with amazing flavor and the perfect addition to your holiday menu. #holidays #recipe #carrot #souffle #easy dinnerthendessert.com
Piccadilly Cafeteria's Legendary Carrot Soufflé Copycat is made with sweet and fluffy with amazing flavor and the perfect addition to your holiday menu. #holidays #recipe #carrot #souffle #easy dinnerthendessert.com

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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!

  2. 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?

    1. 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?

    1. 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!

  3. 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!

  4. 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.

  5. 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.

    1. 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.

  6. Hi. I need to half the recipe. Would you please help me with the correct measurements?

    Thank you

    1. 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!

      1. 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.

  7. 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?

    1. 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.

      1. 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.

  8. 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.

  9. 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?

  10. 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.

  11. Regarding the Piccadilly Carrot Souffle, can it be made the day before and reheated?
    Thanks, Hilary

    1. 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!

      1. 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

  12. 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.

  13. 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!

  14. 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!!

    1. 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.

      1. 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.

        1. 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!

    1. I’m guessing aroun 4 cans. I would weigh them after draining to ensure the amount is correct. 🙂

  15. I have never tried a carrot souffle. That will change because I love everything about this dish!

        1. 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.

  16. 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~