Picadillys Carrot Souffle Recipes

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PICCADILLY CARROT SOUFFLE



Piccadilly Carrot Souffle image

Make the famous Piccadilly Cafeteria Carrot Souffle at home.

Provided by Stephanie Manley

Categories     Side Dish

Time 1h15m

Number Of Ingredients 8

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)

Steps:

  • 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 Facts : Calories 597 kcal, Carbohydrate 86 g, Protein 6 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 183 mg, Sodium 388 mg, Fiber 5 g, Sugar 73 g, ServingSize 1 serving

PICCADILLY'S CARROT SOUFFLE



Piccadilly's Carrot Souffle image

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

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

Steps:

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

PICCADILLY CAFETERIA CARROT SOUFFLE



Piccadilly Cafeteria Carrot Souffle image

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

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)

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.

PICCADILLY CARROT SOUFFLE



Piccadilly Carrot Souffle image

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

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

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

PICADILLY'S CARROT SOUFFLE



Picadilly's Carrot Souffle image

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

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

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.

PICADILLY CARROT SOUFFLE



PICADILLY CARROT SOUFFLE image

Categories     Nut

Yield 6 people served

Number Of Ingredients 8

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

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.

PICCADILLY'S SWEET CARROT SOUFFLE



Piccadilly's Sweet Carrot Souffle image

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

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

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.

CARROT SOUFFLE



Carrot Souffle image

An excellent side dish, or have it for brunch.

Provided by LOUETTA

Categories     Side Dish     Vegetables     Carrots

Time 1h5m

Yield 6

Number Of Ingredients 8

1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
  • Bake for 45 minutes.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g

PICCADILLY'S SWEET CARROT SOUFFLE



Piccadilly's Sweet Carrot Souffle image

A wonderful way to get kids to eat carrots! This recipe is a "clone" of the famous Picadilly's Cafeteria side. I think you will find it scrumptious and easy to make...

Provided by Gingerbee

Categories     Vegetable

Time 1h20m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 15

1/2 cup corn flakes, crushed
1/2 cup pecans, chopped
3 tablespoons brown sugar
2 teaspoons butter, room temperature
3 lbs peeled carrots
1 1/2 cups sugar
1 tablespoon baking powder
1 tablespoon vanilla
1/4 cup flour
6 eggs
1/2 lb margarine, 2 sticks
1 dash nutmeg (optional)
1 dash cinnamon (optional)
salt (optional) or pepper (optional)
powdered sugar

Steps:

  • Preheat oven to 350°F Use a 9x13-inch pan.
  • For the topping, combine the crushed corn flakes, nuts, brown sugar, and butter. Set aside.
  • Boil carrots in salted water until soft. Drain well mash with potato masher or food mill.
  • In a bowl, while carrots are warm, add sugar, vanilla and baking powder.
  • Whip with electric mixer or food processor until smooth.
  • Add flour and mix well.
  • Add eggs to mixture one at a time, blending well.
  • Add softened margarine to mixture and blend well.
  • Pour mixture into greased baking dish about half full as the soufflé will rise.
  • Sprinkle on topping.
  • Bake about 1 hour or until top is a light golden brown.
  • Sprinkle lightly with powdered sugar over top before serving.

Nutrition Facts : Calories 575.3, Fat 32.9, SaturatedFat 6.2, Cholesterol 161.1, Sodium 595.6, Carbohydrate 65.5, Fiber 5.6, Sugar 51.1, Protein 7.7

PICCADILLY CARROT SOUFFLE



PICCADILLY CARROT SOUFFLE image

Categories     Vegetable

Yield 6 people

Number Of Ingredients 8

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 butter, softened
powdered sugar

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 butter and blend well. Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise. Bake at 350 about 1 hour or until top is light brown. Sprinkle lightly with powdered sugar before serving.

PICADILLY AND/OR MORRISON'S SWEET CARROT SOUFFLé



Picadilly And/Or Morrison's Sweet Carrot Soufflé image

You have to try this for the holidays. Such a sweet & creamy way to eat your carrots. The top is my favorite part--just a tad crunchy brown.

Provided by Pechsth

Categories     Vegetable

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 8

3 1/2 lbs baby carrots
1 1/2 lbs sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
1/4 cup all-purpose flour
6 large eggs
1/2 lb margarine
sifted powdered sugar

Steps:

  • Steam or boil carrots until extra soft. Drain well.
  • Add sugar, baking powder, and vanilla.
  • Whip with mixer until smooth.
  • Add flour and mix well.
  • Whip eggs and add to flour mixture, blend well.
  • Add softened margarine to mixture and blend well.
  • Pour mixture into baking dish about half full as the soufflé will rise.
  • Bake in 400°F degree oven about 45 minutes or until top is a light golden brown.
  • Sprinkle lightly with powdered sugar over top before serving.

CAFETERIA CARROT SOUFFLE



Cafeteria Carrot Souffle image

Carrot casserole.

Provided by Tammy

Categories     Side Dish     Casseroles

Time 50m

Yield 8

Number Of Ingredients 8

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

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

PICCADILLY CARROT SOUFFLE



Piccadilly Carrot Souffle image

This is an amazingly easy recipe to follow and very delicious. None of my family was able to guess that it was carrots. I made this for our Christmas Dinner last year and everyone loved it, including the children. They all thought it was sweet potatoes or yams. Now, this recipe is a copykat of Piccadilly Cafeteria's recipe. If you wanted to switch up and put less sugar I am sure that you could, but again we indulged for the holiday and make it just as the recipe stated. The souffle puffed up very high and was just beautiful; however, it came out of the oven before other dishes were done and so it lost it's elegant flair. Typically a souffle will only stay puffed up for about 10 minutes. Next time, I will make it to come out of oven right before we eat, so that we can admire the "souffle" part. lol Hope you enjoy.

Provided by Kimberly Biegacki @pistachyoo

Categories     Vegetables

Number Of Ingredients 9

3 1/2 pound(s) peeled carrots
2 1/2 cup(s) sugar
1 tablespoon(s) baking powder
1 tablespoon(s) vanilla
1/4 cup(s) flour
6 medium eggs
1/2 pound(s) margarine
GARNISH FOR TOP
- powdered sugar

Steps:

  • Steam or boil carrots until extra soft. Drain well.
  • While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. (I used a potato masher first and then the mixer. Either way works fine.)
  • Add flour and mix well. Whip eggs and add to flour mixture, blend well. Add softened margarine to mixture and blend well.
  • Pour mixture into 13 by 9 inch baking dish about half full as the souffle will rise.
  • Bake in 350 degree oven about 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.
  • I tried this out in two smaller ramekins and they looked so festive. Plus it cut down on the cooking time about 20 minutes less. I may try serving this way next time.
  • 4-20-2014 --- Had to make this for our Easter Sunday dinner again. It is so delicious and loved by all.
  • Here is the pic of soufflé and the beautiful tulips that were a sweet welcome gift from a dear friend for our first home purchase.

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