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Piccadilly Carrot Souffle
Make the famous Piccadilly Cafeteria Carrot Souffle at home.
Course
Side Dish
Cuisine
American
Keyword
Carrot Souffle, Piccadilly Cafeteria Recipes
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
Calories
597
kcal
Author
Stephanie Manley
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.
Video
Nutrition
Calories:
597
kcal
|
Carbohydrates:
86
g
|
Protein:
6
g
|
Fat:
26
g
|
Saturated Fat:
15
g
|
Cholesterol:
183
mg
|
Sodium:
388
mg
|
Potassium:
838
mg
|
Fiber:
5
g
|
Sugar:
73
g
|
Vitamin A:
34040
IU
|
Vitamin C:
11.7
mg
|
Calcium:
156
mg
|
Iron:
1.5
mg
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