Piccadilly Cafeteria Carrot Souffle

Piccadilly Cafeteria Carrot Souffle is one of the restaurant’s most popular recipes. I know when I have made this dish for people, they can’t believe it is carrots. Do you have finicky vegetable eaters? I would try the Piccadilly Carrot Souffle recipe on them because this sweet carrot casserole is quite delicious.

Homemade Piccadilly Cafeteria carrot souffle on a plate and in a baking dish.

Piccadilly Cafeteria carrot souffle is very popular at the restaurant. I know when I’ve made this dish for people, they can’t believe that they’re eating carrots.

Do you have finicky vegetable eaters? I would try this recipe on them and don’t tell them it’s made from carrots until they’ve finished eating their portion. This carrot soufflé is sweet and quite delicious and doesn’t have an eggy taste.

About Piccadilly Cafeteria

The first Piccadilly Cafeteria opened in 1932 in Baton Rouge, Louisiana. After twelve years of success serving up homestyle comfort food, a budding restaurateur by the name of T. H. Hamilton took over and grew the business. Today, there are forty-one restaurants all across the southeast.

Favorite dishes are fried chicken, carrot soufflé, and a range of famous desserts. There’s always something for everyone at Piccadilly.

When Did Soufflés First Puff Up?

Soufflés have probably been around ever since flour, milk, eggs, and butter have been whipped up into different concoctions to please the discerning palate.

The first recorded appearance of a soufflé dates from the early 1700s when a French cook, Vincent de la Chappelle, made soufflés for European dignitaries including Madame de Pompadour, mistress of Louis XV. To learn more about the history of soufflés.

The Soufflé in Paris

The soufflé has long been associated with French haute cuisine. If you have ever watched the movie Sabrina starring Audrey Hepburn, you might remember the scene at a Parisian culinary school where the master chef humiliates her (and most everyone else in the class) by his critiques of their failed efforts at making the perfect soufflé.

“Too low; too high; too heavy; sloppy” he intones to each one. You can watch this short amusing scene about cooking souffles. But please don’t let it put you off making a soufflé.

Don’t Forget to Turn on the Oven

Sabrina sighs to her French baron friend, whose soufflé is perfect, “I don’t know what happened.” He explains to her that she forgot to turn on her oven. He says:
“Your mind has not been on the cooking. It has been elsewhere. A woman happy in love, she burns the soufflé. A woman unhappy in love she forgets to turn on the oven.”
So, don’t spend time worrying how high your bubbly mixture is puffing up while it’s baking. The ingredients hidden inside will taste heavenly and light as a cloud – as long as you remember to turn on the oven.
Want a Sweet Potato Soufflé? Click here.

Want Two Piccadilly Cafeteria Desserts? Try these:

Piccadilly Cafeteria Pecan Delight
Piccadilly Cafeteria Lemon Ice Box Pie

Try the Piccadilly Cafeteria Carrot Soufflé

Make the famous Piccadilly Cafeteria carrot soufflé at home. You are going to love the great flavor. It’s the perfect side dish for the holidays, and your kitchen will smell amazing while it’s baking.

carrot souffle in a baking dish

Homemade Piccadilly Cafeteria carrot souffle on a plate

Piccadilly Cafeteria Carrot Souffle

Make the famous Piccadilly Cafeteria Carrot Souffle at home. 
5 from 8 votes
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Course: Side Dish
Cuisine: American
Keyword: Piccadilly Cafeteria Recipes
Servings: 8
Calories: 597kcal

Ingredients

  • 3 1/2 pounds carrots peeled
  • 2 1/2 cups sugar
  • 1 tablespoon Baking powder
  • 1 tablespoon vanilla
  • 1/4 cup flour
  • 6 egg
  • 1/2 pound Butter
  • 1 tablespoon powdered sugar for garnish

Instructions

  • Steam or boil carrots until extra soft. Drain well.
  • While carrots are warm, add sugar, baking powder, and vanilla.
  • Whip carrots with mixer until smooth.
  • Add flour and mix well.
  • Whip eggs and add to flour mixture, blend well.
  • Add softened margarine to the mixture and blend well.
  • Pour mixture into 13 by 9-inch baking dish about half full as the souffle will rise.
  • Bake in a 350-degree oven about 1 hour or until the top is a light golden brown.
  • Sprinkle lightly with powdered sugar over top before serving.

Nutrition

Calories: 597kcal | Carbohydrates: 86g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 183mg | Sodium: 388mg | Potassium: 838mg | Fiber: 5g | Sugar: 73g | Vitamin A: 34040IU | Vitamin C: 11.7mg | Calcium: 156mg | Iron: 1.5mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Dianna

    5 stars
    My son was devastated when Picadilly closed here because he loves their carrot souffle. He asked me to make it for Thanksgiving this year, and I found your recipe. It was SPOT ON. He had 3 helpings. Big thanks! This is a keeper.

  2. ruth

    is the nutritional value listed for the whole dish of the carrots soufflé or for a single serving?? That’s a lot of carbohydrates!! and a lot of calories and a lot of sugar for one single serving of a vegetable?? I am overwhelmed how unhealthy this carrot dish is???

  3. Baltisraul

    I read that this recipe from Piccadilly Cafe was their number 1 requested recipe of all their offerings. Hade you ever heard that?

  4. Calvin L Wilson

    5 stars
    I’ve made this several times by the recipe, at home, Christmas dinner, Thanksgiveing dinner, and church dinners, everyone has loved it every time.

  5. Gymgirl

    5 stars
    I grew a boatload of carrots and canned them last November. I grew another boatload of carrots this season, and figured I’d better start using up all the pints of carrots, LOL!

    Been having carrot souffle on my mind for two weeks now, and finally decided to look up a recipe. I found this one. Several modifications had to be made, out of necessity.

    First off, I canned my carrots with 1/2 Tbsp of canning salt because I didn’t have a sweet dish on my radar at the time. I tasted the salt when I opened them and decided to go for it. Especially with 2.5 cups of sugar, which, for me, is way too sweet. So, I cut it back to a little less than 2 cups of sugar.

    Cardamom is my new spice, girls! So, hey, why not? I ended up adding 1/2 tsp. to the recipe. Nice!

    Finally, I discovered I had only one stick of margarine, so, I added 1/4 c of vegetable oil.

    That’s it. And, if it tasted amazing BEFORE I baked it, you KNOW what magic happened in the oven!!!

    P.S. My oven must be slow, cuz, I just added 15 minutes to get it to set. It’ll keep baking when it comes out, too. No worries!!

    P.S.S. Thanks to the poster who said to use 6 cans of carrots. I used 5 pints of carrots and 1 pint of Butternut Squash that I also canned.

    My kitchen smells amazing right now!!!

  6. Danielle

    5 stars
    I made this recipe twice this week and oh my gosh!! It is absolutely delicious. I didn’t make any modifications to the recipe. I’m so happy I finally found a recipe that didn’t have that eggy taste!!

  7. Karen

    5 stars
    I make this every year but with 4 large sweet potatoes instead of carrots. I started substituting marshmallows for the powdered sugar. It changes up the recipe but is delicious both ways. Thanks for sharing.

  8. Barb J Kolbe

    When I made this recipe…
    I microwaved the carrots by cutting them in pieces and put them in a bowl with water -cover with plastic wrap to steam.
    This way carrots don’t lose nutritional value and taste – like when you boil.
    To give an even better taste, I used half maple syrup instead of all sugar. Add cinnamon.
    I also beat the eggs for a long time to get stiff and folded the eggs in to make a souffle fluffier.

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