Cafeteria 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 CAFETERIA CARROT SOUFFLE #1



Piccadilly Cafeteria Carrot Souffle #1 image

We have discovered Piccadilly Cafeteria here in Ocala and they have a Carrot Souffle that DH loves. I am posting it for him, I do not do Carrots!

Provided by mandabears

Categories     Vegetable

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 8

3 1/2 lbs carrots, peeled and sliced
2 1/2 cups sugar
1 tablespoon baking powder
1 tablespoon vanilla extract
1/4 cup all-purpose flour
6 eggs
1/2 lb margarine, softened
confectioners' sugar

Steps:

  • Cook carrots until soft, I boil mine.
  • Drain well.
  • While carrots are still warm, add sugar, baking powder and vanilla extract.
  • Whip mixture well with electric mixer until smooth.
  • Add flour and mix well.
  • Whip eggs in a separate bowl and add to carrot mixture and blend in well.
  • Add softened margarine and mix well.
  • Pour mixture into 13 x 9 pan, 1/2 full because mixture will rise.
  • Bake at 350 degrees for about 1 hour and until top is light golden brown.
  • Sprinkle lightly with confectioners sugar.

Nutrition Facts : Calories 481.9, Fat 21.7, SaturatedFat 4.2, Cholesterol 126.9, Sodium 475.1, Carbohydrate 68.6, Fiber 4.5, Sugar 57.6, Protein 5.8

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.

CAFETERIA CARROT SOUFFLE



Cafeteria Carrot Souffle image

Provided by r_puckett

Time 45m

Yield 6

Number Of Ingredients 8

2 pounds 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. 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 :

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

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