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.

a serving of homemade Piccadilly carrot souffle on a plate

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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 many Piccadilly restaurants located 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.

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.

Ingredients

Here’s a list of what you need:

  • Carrots
  • Sugar
  • Baking powder
  • Vanilla extract
  • All-purpose flour
  • Eggs
  • Butter
  • Powdered Sugar
Piccadilly carrot souffle ingredients

How to Make Carrot Souffle like Piccadilly

  1. Steam or boil carrots until extra soft. Drain well.
  2. While carrots are warm, add sugar, baking powder, and vanilla.
  3. Whip carrots with a mixer until smooth.
  4. Add flour and mix well.
  5. Whip eggs and add to the carrot mixture, blend well.
  6. Add softened butter to the mixture and blend well.
  7. Pour mixture into 13 X 9-inch baking dish about half full.
    carrot souffle in a baking dish
  8. Bake at 350 degrees for about 1 hour or until the top is a light golden brown.
  9. Sprinkle lightly with powdered sugar over top before serving.
    homemade Piccadilly carrot souffle in a glass baking dish

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.

Want another vegetable soufflé? Try my Sweet Potato Souffle recipe.

homemade Piccadilly carrot souffle on a plate and in a baking dish

Want Two Piccadilly Desserts? Try these!

Be sure to try more of my vegetable side dish recipes and the best restaurant copycat recipes here on CopyKat.com!

a serving of homemade Piccadilly carrot souffle on a plate

Piccadilly Carrot Souffle

Make the famous Piccadilly Cafeteria Carrot Souffle at home. 
5 from 10 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: Carrot Souffle, Piccadilly Cafeteria Recipes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 597kcal

Ingredients

  • 3 1/2 pounds carrots peeled
  • 2 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour
  • 6 eggs
  • 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 butter to the mixture and blend well.
  • Pour mixture into 13 X 9-inch baking dish about half full as the souffle will rise.
  • Bake at 350 degrees for 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

About Stephanie Manley

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. LaToya M Mebane

    Hi, Stephanie. I would like to know if butter can be used instead of margarine for this recipe? I am a butter lady and not a margarine lady. Lol!

  2. Brenda

    I am making this for tomorrow, Christmas Day. to cook the carrots, I used my food processor to shred them first, so I expect them to cook pretty quickly. Am also going to try half Splenda and half sugar. Anyone else done this?

  3. robyn

    Does anyone know how I can make this dish gluten free? I have been making it for years and its the best recipe ever!! This year, I have many gluten free guest coming so I would like to try a gluten free version. Any suggestions would be really appreciated!!

    • Angela Knight

      I have used gluten free flours in place of regular flour. Bob’s Red Mill Gluten Free 1-to-1 baking flour has worked well for me. It is a little pricey but to me it is worth it. I found it to be on sale around the holidays. hope this helps.

      • Carrie

        If you have a Trader Joe’s near you, I’ve found that their gf flour is a little cheaper than other brands and is exactly like regular flour.

  4. James pittman

    Made this dish today. It was delicious. The souflay did not rise much if any, but it tasted great. Any suggestions on why it didn’t, rise? The baking powder was a fresh opened can. I will definitely make it again. The kids loved it.
    Thanks

  5. Jody

    Can you re-heat this? Want to take it to daughters house for thanksgiving but won’t be able to cook it there. Will have to take it cooked. Sounds wonderful, reay want to try it. Thank you. Jody

    • Eric J

      I worked for Piccadilly for a long time. I’m not a fan of reheating a cooked soufflé but it can be done. Still quite delishous. We used to make pans up then refrigerate unbaked. I’ve even made it up at home and put it into an old plastic/milk gallon container for easy pour. I suppose you could freeze the unbaked form of it so long as you give it ample time to thaw in the refrigerator.

      Happy Eating!

      Eric J

      • Gymgirl

        5 stars
        First off, thanks to those who take the time to write reviews and comments. They are invaluable to those of us who read them! This recipe is a good example of why. I made this exact recipe last year, and used six pints of my home canned carrots. I loved the souffle, then.

        So, I made this souffle, again, last night, and followed a suggestion of WEIGHING my carrots, first. After I did, I realized I use way more carrots than the first time. Which is why my first souffle was a little “loose.” The one last night had excellent density. And, I cut the sugar back to only one cup, which is sweet enough for me. (You add a dusting of powdered sugar when serving, so, there’s more sweetener anyways.)

        I LOVE IT!!

        And, so, I’ll add my tip. The carrots I canned last year had salt in them, but I used them anyways, to balance the sugar (I used the whole 1.5 cups the first time.)

        This batch of canned carrots didn’t have the salt, but, the recipe need a touch, to balance the flavor. I ended up adding 1/4 teaspoon of Sea Salt to the recipe, and it was perfect.

        I scooped out a corner after it cooled, cuz I just couldn’t resist the smell! It was late, and I didn’t feel like messing around with powdered sugar. But, when I tasted it, I actually reached for the flaked sea salt and added a sprinkle right on top. Perfect!! Sorta like that salted caramel thing going on.

        Hope my comments help someone else.

        Hugs, y’all!! 🙂

      • Gymgirl

        5 stars
        First off, thanks to those who take the time to write reviews and comments. They are invaluable to those of us who read them! This recipe is a good example of why. I made this exact recipe from a copycat site last year, and used six pints of my home canned carrots. I loved the souffle, then.

        So, I made this souffle, again, last night, and followed the suggestion of WEIGHING my carrots, first. After I did, I realized I use way more carrots than the first time. Which is why my first souffle was a little “loose.” The one last night had excellent density. And, I cut the sugar back to only one cup, which is sweet enough for me. (You add a dusting of powdered sugar when serving, so, there’s more sweetener anyways.)

        I LOVE IT!!

        And, so, I’ll add my tip. The carrots I canned last year had salt in them, but I used them anyways, to balance the sugar (I used the whole 1.5 cups the first time.)

        This batch of canned carrots didn’t have the salt, but, the recipe need a touch, to balance the flavor. I ended up adding 1/4 teaspoon of Sea Salt to the recipe, and it was perfect.

        I scooped out a corner after it cooled, cuz I just couldn’t resist the smell! It was late, and I didn’t feel like messing around with powdered sugar. But, when I tasted it, I actually reached for the flaked sea salt and added a sprinkle right on top. Perfect!! Sorta like that salted caramel thing going on.

        Hope my comments help someone else.

        Hugs, y’all!! 🙂

      • Carole Colley

        I make this delicious dish every thanksgiving at my family’s request. I use Splenda for baking instead of sugar and we all love it! The generic brands are fine also.

  6. Valerie Hixon

    I made this for Christmas dinner last year, and it was a huge hit! I was just wondering if it could be made a day or two ahead of time and refrigerated before cooking on the day of.

  7. Steve Bynum

    FYI, my wife made this several times but had a lot of trouble getting the carrots cooked soft enough in a reasonable timeframe. I pulled out the pressure cooker and made short work of the carrots. I am sad they closed the last Piccadilly in Houston last Father’s Day. I miss their food.

  8. bastisraul

    I have made this for about 8 years now. Always a big hit. I understand that it is the most requested recipe at Piccadilly. Making again for Christmas for a bunch of new folks down at The Villages. Fl.

      • Baltisraul

        5 stars
        Well Steph, it is six years later and I’m still making this wonderful side dish 3 times a year at Easter, Thanksgiving and Christmas. The popularity has grown like a fire storm among family, friends and beyond. It is one of the few recipes that I have that I never change measurements or ingredients from the one you have posted.

  9. Sydni Nelson

    My grandmother has been making carrot souffle for holiday dinners for years and it’s a family favorite. When it became my turn to learn to make the dish, I was surprised to learn that she had been using Piccadilly’s recipe. Thank you Piccadilly!

    • stephaniemanley

      Hopefully someone else can answer. I haven’t froze this before. I would try it only after it is baked though.

  10. Angie La Freeman

    MY GRANNY’S FAVORITE AT PICCADILLY AND I WILL BE ATTEMPTING THIS RECIPE FOR A SURPRISE TREAT FOR HER!! BUT PARENTS BE WARNED ALTHOUGH KIDS WILL LOVE THIS IT IS NOT A GOOD WAY TO GET KIDS TO EAT THOSE VEGGIES LOL ALL THE BAD STUFF CANCELS OUT THE GOODNESS OF THE CARROTS!!

  11. Desertflamingo

    I ate this for the first time this past weekend at Piccadilly’s in Huntsville. My aunt said I should try it. It was so good I looked up the recipe. Can’t wait to try it!

  12. jaye

    Thank you so much. I have wanted this recipe a long time. We visited the restaurant with a friend and she introduced us to this lovely dish. i am not a carrot fan so this makes a big difference.

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