Piccadilly Carrot Souffle Recipes

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PICCADILLY'S CARROT SOUFFLE

A sweet dish from Piccadilly Cafeteria...this is the only way my sisters or I could ever be made to eat carrots! This recipe is slightly different than the others posted here. We usually double it and bake it in a 13x9-inch dish.

Provided by coconutcream

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8



Piccadilly's Carrot Souffle image

Steps:

  • Put in food processor until smooth.
  • Pour into greased baking dish.
  • Bake at 350 degrees for one hour.

1 1/2 lbs carrots, cooked
6 -8 tablespoons butter
3 eggs
1/4 cup flour
1 1/2 teaspoons baking powder
3/4-1 cup sugar
2 tablespoons brown sugar
1/4 teaspoon cinnamon

PICADILLY'S CARROT SOUFFLE

One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!

Provided by Margaret3

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8



Picadilly's Carrot Souffle image

Steps:

  • Steam or boil carrots til extra soft& drain well.
  • While carrots are warm, add sugar, baking powder and vanilla.
  • Whip with mixer til smooth.
  • Add flour and mix well.
  • Whip eggs separately and add to mixture, blending well.
  • Add margarine and blend well.
  • Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
  • Bake@ 350 about 1 hour or until top is light brown.
  • Sprinkle lightly with powdered sugar before serving.

1 3/4 lbs peeled carrots
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
powdered sugar

PICCADILLY CAFETERIA CARROT SOUFFLE

Make and share this Piccadilly Cafeteria Carrot Souffle recipe from Food.com.

Provided by jabeesgirl

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8



Piccadilly Cafeteria Carrot Souffle image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil.
  • Add carrots and cook until tender, about 15 minutes.
  • Drain and mash.
  • To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs.
  • Mix well and transfer to a 2 quart casserole dish.
  • Sprinkle with confectioners sugar.
  • Bake in preheated oven for 30 minutes.

2 lbs carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar (for dusting)

PICCADILLY CARROT SOUFFLE

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.

Provided by ElizabethKnicely

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7



Piccadilly Carrot Souffle image

Steps:

  • 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 a 9 inch square pan. Bake at 325°F about an hour, or until set in the center. 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.

Nutrition Facts : Calories 300.6, Fat 14.2, SaturatedFat 8.1, Cholesterol 123.5, Sodium 238.2, Carbohydrate 40.1, Fiber 3.3, Sugar 30.5, Protein 4.8

2 lbs carrots, peeled and cut into chunks (about 8 medium to large)
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/3 cup flour
4 eggs
1/2 cup butter, melted

FRESH CARROT SOUFFLE

A carrot souffle as good as your favorite restaurant makes!

Provided by Carol

Categories     Desserts

Time 1h30m

Yield 8

Number Of Ingredients 8



Fresh Carrot Souffle image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
  • While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
  • Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 35.9 g, Cholesterol 69.8 mg, Fat 13.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 306.8 mg, Sugar 29.4 g

1 ¾ pounds carrots, peeled and chopped
1 cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
½ cup margarine, softened
2 teaspoons confectioners' sugar

PICCADILLY'S SWEET CARROT SOUFFLE

First had this at a restaurant down south. So yummy! Great way to use carrots in a meal. This is such a nice side dish that I've used it for dinner parties. Everyone thinks it's a sweet potato dish!

Provided by susan

Categories     Low Protein

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8



Piccadilly's Sweet Carrot Souffle image

Steps:

  • Preheat oven to 350 degrees.
  • Steam or boil carrots; drain well and transfer to a large mixing bowl.
  • While carrots are still warm, add sugar, baking powder, and vanilla.
  • Beat with mixer until smooth.
  • Add flour and mix well; add beaten eggs and mix well.
  • Add margarine and beat well.
  • Pour mixture into a lightly greased 2-quart baking dish.
  • Bake at 350 degrees for 1 hour or until the top is light golden brown.
  • Sprinkle lightly over the top with powdered sugar before serving.

1 3/4 lbs peeled & chopped carrots
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons flour
3 eggs, well-beaten
1/2-1 cup margarine, at room temperature
powdered sugar

CAFETERIA CARROT SOUFFLE

Carrot casserole.

Provided by Tammy

Categories     Side Dish     Casseroles

Time 50m

Yield 8

Number Of Ingredients 8



Cafeteria Carrot Souffle image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 37.2 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 218.9 mg, Sugar 29.4 g

2 pounds carrots, chopped
½ cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar for dusting

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