Piccadilly Carrot Souffle

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Apr. 17, 2013

Piccadilly Carrot Souffle is an easy recipe to make that is perfect for a family gathering. This recipe is inexpensive to make, and everyone loves carrots when they are prepared like this


Carrots 2 Pound , peeled and cut in chunks
Sugar 1 Cup (16 tbs)
Baking powder 1 1/2 Teaspoon
Vanilla extract 1 1/2 Teaspoon
Flour 1/3 Cup (5.28 tbs)
Eggs 4
Butter 1/2 Cup (8 tbs) , melted



1. Preheat the oven to 350 F.

2. Spray a 13 X 9 inch baking pan with non-stick spray.

3. Peel the carrots, cut off the tops and bottom, and cut them in chunks.


4. In a pot, put the carrots and cover them with water and cook them for about 20 minutes or until tender.

5. Place the carrots in a stand mixer bowl, mash and mix it using a whisk attachment.

6. While still mixing, add in the sugar.

7. Stop mixing, and add in baking powder, flour, vanilla and eggs, continue to whisk.

8. Add in the softened butter and beat until well combined.

9. In the baking pan, pour the carrot mixture and bake in oven for 60 minutes.


10. Serve hot as desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 402Calories from Fat 167

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 252 mg10.5%

Total Carbohydrates 54 g18%

Dietary Fiber 4 g16%

Sugars 40 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet