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