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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.
Blend in flour and mix well; add beaten eggs and beat. Add butter and mix thoroughly. Pour mixture into a 2-quart lightly buttered baking dish or pan.
Bake at 350 degrees F for 1 hour or until top is a nice golden brown. Sprinkle with powdered sugar before serving. Serve warm and reheat leftovers for the most flavor.
| Servings: | 6-8 |
| Time: | About 30 Minutes Preparation Time All together, 1 1/2 Hours Cooking Time |
Source: Originally, the recipe came from Piccadilly's Cafeterias, I'm sure, but my friend Grace sent it to me in 1997. Gracie, who was as happy in a kitchen as I am, also loved to eat out. I'm not sure if the recipe was given to her by someone at the cafeteria, or if it came out in a cookbook. The kitchen was where you'd usually find us when we got together. I love and miss you Gracie.
By Pookarina from Boca Raton, FL
By
11/26/2010
Piccadilly Carrot Souffle
2 lb. carrots (about 8 med-large) peeled, and cut into chunks
1 cup sugar
1-1/2 tsp. baking powder
1-1/2 tsp. 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.
Thanks to Pegger for sharing this recipe.
Another version, and Georgia, or parts thereof, still have Picadillys.
By
10/11/2010
We were visiting family one summer, and we all went to a Piccadilly's just so everyone could have what they liked best. My kids were not the best at eating vegetables, but they sure ate up their carrot souffle.
There was the neatest meat carver who was carving a huge turkey and a beef roast just as huge. He kept up a running conversation with everyone around while he carved. He was one of their greatest assets as he did his job so well. The carrot souffle was wonderful, and I've never found it anywhere else.
Thanks for sharing your recipe.
ww
By
10/08/2010
I'm going to make you jealous here, we still have them in Houston. :) It's one place where my ex, who hated vegetables, would go and actually eat veggies, if they were carrot souffle. Not the healthiest, but still has carrots, and fiber, and is delicious. A wonderful surprise especially for a holiday dinner, or any time!
By
10/08/2010
I've not eaten Carrot Souffle since the last time we ate at a Piccadilly's. I don't think they are still in business, but they sure were good. This was my favorite food to eat at their cafeterias.
Thank you for sharing this delicious recipe.
Songwriter
By
10/07/2010
Oh Boy! Do we ever remember Piccadilly's. It was one of our favorite places to eat back in the 90's, then they started disappearing on us. Haven't seen one in ages. I'm very happy to see that the Carrot Suffle recipe didn't disappear too. I often got two of them. One, I ate with meat and rice or noodles, and the other was saved for my dessert. I can't wait to try the recipe.
Thank you for sharing your recipe with us.
MisMachado
By
10/06/2010
I do so remember their Carrot Souffle and how good it is. It has been years since I have had it--but now I am going to make it soon. Thank you so much for sharing it with us.
Sandy,
Richmond, VA
Below you can read previous posts and comments about this topic. The discussions on this page has been archived 1 time. Select a discussion and read the feedback here.
(Archived Oct 05, 2010)How to Make Piccadilly's Delicious Carrot Souffle
As she went over all the ingredients she used, I became curious and wanted to try it myself, so I got the idea to look it up on the Internet. It didn't take me long to find it, and I was anxious to try it myself:
(Surprisingly, no cinnamon or nutmeg, which we had assumed must have been in the recipe).
Steam or boil carrots until they're extra soft. Drain well and put into 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 whipped eggs and mix well. Add butter and mix well.
Pour mixture into baking dish. Bake at 350 degrees Fahrenheit for about 1 hour or until top is light golden brown. Sprinkle lightly with powdered sugar over top before serving.
After I tried this recipe the first time, I realize I needed to let the carrots boil a bit longer so they'd come out mushy. The souffle ended up with little carrot chunks and not completely smooth and creamy like it should.
But it does taste a lot like Picadilly's so I know I'm on the right track. I just need to keep practicing on getting the texture right.
About The Author: Kori Puckett, an average woman with a huge sweet tooth, loves experimenting with recipes and sharing them with others. Online she continues her grandmother's tradition of collecting recipes and cookbooks. Discover her latest recipe e-cookbooks at http://www.koripuckett.com/recipes
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