Piccadillys Sweet Carrot Souffle Recipes

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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'S LEGENDARY CARROT SOUFFLé



Piccadilly Cafeteria's Legendary Carrot Soufflé image

Piccadilly Cafeteria's Legendary Carrot Soufflé Copycat is made with sweet and fluffy with amazing flavor and the perfect addition to your holiday menu.

Provided by Sabrina Snyder

Categories     Side Dish

Time 1h20m

Number Of Ingredients 7

3 1/2 pounds peeled carrots
1 1/2 cups sugar
1 teaspoon baking powder
1 tablespoon vanilla extract
6 eggs
1/2 pound margarine (softened (butter works too))
1/4 cup flour

Steps:

  • Preheat the oven to 350 degrees.
  • In a large pot filled to just below the steamer with water, add the carrots.
  • Steam the carrots for 12-14 minutes or until very tender.
  • Into your blender add the carrots, sugar, baking powder, vanilla extract, eggs and margarine.
  • Mix until everything is creamy with no chunks of carrots.
  • Add in the flour and pulse a couple of times until just combined.
  • Pour into a 13x9 casserole dish and bake for 1 hour until golden brown on top.

Nutrition Facts : Calories 331 kcal, Carbohydrate 40 g, Protein 4 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 82 mg, Sodium 301 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving

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.

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

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 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.

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

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