I first tasted Piccadilly Carrot Souffle side dish at a Piccadilly Cafeteria in WPB, Florida several years ago and spent the next 6 months trying every recipe I could find that might be “it.” Then a lady posted it to a recipe list I was on, and EUREKA!! “it” was finally found. I have tweaked it a wee bit to make it less sweet than the original recipe. This is a perennial favorite, enjoyed by everyone, even kids who don’t like veggies.
Piccadilly Cafeterias are well known in the United States Gulf Coast regions. They originally opened in the 1940s in Baton Rouge, Louisiana. They were always known for creating delicious home-cooked items. They are known for their good old-fashioned cooking. They serve up menu items like Chicken Parmigiana, fried chicken, homemade pies, and of course their well-known carrot souffle.
What is a carrot souffle?
You might think that whenever you hear the word souffle you may envision a chef hard to work preparing a dish that is difficult to make. So often a souffle means beating egg whites feverishly combining ingredients in an exact way that a slightly failure means the dish will turn into a flop. But, not with a carrot souffle!! A carrot souffle is basically as simple as cooking carrots until tender, blending them with eggs, sugar, and butter, and popping this into the oven. Really, it’s that easy.
Easy to find ingredients for the carrot souffle
You aren’t going to need any exotic ingredients for your carrot souffle, you are going to need only carrots, sugar, lots of eggs, and butter. I often buy baby cut carrots because they are easy to use, for this recipe I like to buy a large bag of carrots, and it is ok if the carrots are HUGE. In fact, that far less expensive bag of carrots is going to taste sweeter in this recipe. The larger the carrot means the sweeter they can be. So grab that inexpensive bag of carrots and whip out that vegetable peeler.
Cooking the carrots
Cooking the carrots until they are tender is the real key to this recipe. Once the carrots are cooked until they are fork tender, that is when we are going to combine them with the remaining ingredients. You can cook the carrots in two ways, you can steam them on the stovetop, or in your Instant Pot, or you can simply boil them. I prefer to steam them, but other ways work well.
Family favorite Carrot Souffle
Whenever this is carrot souffle is served the dish never comes back unless it is empty. People always wonder what is in this recipe. It is super simple to make, and even those who hate vegetables love this dish. I often make this recipe for holiday meals like Easter, Christmas, and even Thanksgiving. I also bring it to potluck dinners. This Piccadilly Cafeteria Carrot Souffle also reheats fairly well, so you can make this one ahead of time and reheat it later.
Thanks to Pegger for sharing this recipe.
Here are more great carrot recipes
Best Ever Piccadilly Carrot Souffle = Copycat Recipe
You can make the best Piccadilly carrot Souffle imaginable.
- 2 pounds carrots s (about 8 medium-large) peeled, and cut into chunks
- 1 cup sugar
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons vanilla
- 1/3 cup flour
- 4 eggs
- 1/2 cup butter, melted
- Cook the carrots until tender; drain and mash. In large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla and flour. Beat for 3 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat, slowly adding melted butter. Pour mixture into a greased 1-1/2 quart baking dish or 9" square pan. Bake at 325F about an hour, or until set in the centre. Note: if your oven runs hot, reduce the temperature a bit to avoid scorching the bottom. To serve,lightly dust the top with powdered sugar.