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 1/2 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!
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
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.
Piccadilly Cafeteria's Legendary Carrot Soufflé
- Yield: 12 Servings
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Course: Side Dish
- Cuisine: American
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
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.
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.
Yield: 12 Servings, Amount per serving: calories
All images and text © for Dinner, then Dessert, Inc.Save Recipe