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.

piccadilly carrot souffle

Piccadilly Carrot Souffle

Thanks to Pegger for sharing this recipe.

Picadilli Carrot Souffle

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Side Dish Recipes
  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Serves: 8
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.

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