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.
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Delicious Carrot Side 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 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 for this copycat Piccadilly carrot souffle recipe:
- Carrots
- Sugar
- Baking powder
- Vanilla extract
- All-purpose flour
- Eggs
- Butter
- Powdered Sugar
How to Make Carrot Souffle Like Piccadilly
- Steam or boil carrots until extra soft. Drain well.
- While carrots are warm, add sugar, baking powder, and vanilla.
- Whip carrots with a mixer until smooth.
- Add flour and mix well.
- Whip eggs and add to the carrot mixture, blend well.
- Add softened butter to the mixture and blend well.
- Pour mixture into 13 X 9-inch baking dish about half full.
- Bake in a preheated oven at 350°F for about 1 hour or until the top is a light golden brown.
- Sprinkle lightly with powdered sugar over top before serving.
What to Serve Carrot Souffle With
A carrot souffle is a wonderful side dish for roast chicken, Thanksgiving turkey, ham, steak, or roast beef.
Other sides to serve along with it are steamed green beans, roasted Brussel sprouts, and a crisp garden salad.
How to Store, Freeze, and Reheat Leftovers
Storing: Allow the carrot soufflé to cool to room temperature after it comes out of the oven. Do not leave it out for more than two hours, as bacteria can start to grow. Once cooled, transfer the soufflé to an airtight container. Place the container in the refrigerator. Properly stored, the carrot soufflé will last for 3 to 4 days in the fridge.
Freezing: Let the soufflé cool completely at room temperature. Wrap the carrot soufflé tightly with aluminum foil or plastic freezer wrap. For an added layer of protection against freezer burn, place the wrapped soufflé in a heavy-duty freezer bag. Ensure you press out as much air as possible from the bag before sealing. Freeze it for up to 3 months. Thaw it in the fridge overnight.
How to Reheat Leftover Carrot Souffle
- Oven: Preheat the oven to 350°F. Place the soufflé in an oven-safe dish and cover it with foil to prevent it from drying out. Heat for 15 to 20 minutes or until warmed through.
- Microwave: Place the soufflé in a microwave-safe dish and cover. Heat on medium power in 1-minute intervals, stirring between each, until warmed through.
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.
Want Two Piccadilly Desserts? Try these!
Popular Vegetable Side Dishes
- Asparagus Casserole
- Cooked Carrots
- Crockpot Cheesy Potatoes
- Easy Oven Roasted Potatoes
- Fried Zucchini
- Green Bean Bundles
- Homemade Coleslaw
- How to Cook Cabbage
- Oven Roasted Brussel Sprouts
- Roasted Red Potatoes
Be sure to try more of my vegetable side dish recipes and the best restaurant copycat recipes here on CopyKat.com!
Piccadilly Carrot Souffle
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.
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!
Stephanie
You can, I feel they made their recipe with Margarine.
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?
Ann Nasalroad
Can I make this a day ahead and refrigerate?
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.
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
Stephanie
It doesn’t rise like a traditional souffle. Actually it rises very little. I don’t know why they called it a Souffle.
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
Stephanie
It reheats fairly well. I have reheated it before. You can also serve it not pipping hot and it is fine.
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
karen
Can i use canned carrots
Stephanie @CopyKat.com
I don’t think so. I think you should use fresh if you can.
Sue
Yes, you can use 6 cans of carrots drained. It tastes the same!
Gymgirl
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
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!! 🙂
Terrie Robbins
Stephanie , do you know the nutritional information on this recipe?
Stephanie
I do not know the nutritional information on this recipe.
Misty
Can I make this with less sugar and still have it come out good? Is so how much less?
Stephanie
To be honest I have never altered the recipe. I would try going up to 1/2 cup less sugar. Beyond that I can’t say without having to carefully test the recipe.
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.
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.
Fred
Yes it can, just sprinkle the powder sugar on top before serving.
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.
Stephanie Manley
I think the one out at the Alameda Mall is still open.
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.
Stephanie Manley
I am so glad you enjoy this recipe.
Baltisraul
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.
Stephanie
Oh, that’s awesome. I will bring this dish to potluck dinners. It always goes super fast.
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!
Stephanie Manley
I am so happy you liked this dish.
Angela Brundidge-Scott
My husband loves this recipe, I want to try and make it at home and c how he likes it
Stephanie Manley
What’s not to love on this dish?
nfrederick
Does anyone know if it is ok to freeze and do you cook before you freeze?
stephaniemanley
Hopefully someone else can answer. I haven’t froze this before. I would try it only after it is baked though.
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!!
stephaniemanley
I am not sure you could consider this a vegetable, it is almost like dessert.
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!
Stephanie Manley
I hope you enjoyed the recipe.
IronStomach
I’ve made this many times and it comes out great. Good way to get kids to eat healthy carrots
Stephanie Manley
I don’t know who would refuse this dish.
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.
Stephanie Manley
I hope you enjoyed this dish.
Margaret
This is a family favorite at my house for the holidays! If you want leftovers, you’d better make two of these!
Stephanie Manley
Whenever I make this dish it always disappears.
Shirley Sketteno
I tasted this at cafeteria. I thought it was sweet potatoe. It was instant hit. My adult daughter looks forward to this every Thanksgiving and Christmas. We love it. Thanks for sharing.