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.
Piccadilly Carrot Souffle
Thanks to Pegger for sharing this recipe.
Picadilli Carrot Souffle
Have folks that do not want to eat carrots? Try this dish.
- 2 pounds carrots (about 8 medium-large) peeled, and cut into chunks
- 1 cup sugar
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons vanilla
- 1/3 cup flour
- 4 eggs
- 1/2 cup butter, melted
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 9" square pan. Bake at 325F about an hour, or until set in the centre. 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.Print Recipe