This is The Best Piccadilly’s Copycat Carrot Souffle’ I’ve ever had. It’s so rich and creamy. Sweet but not too sweet and full of carroty goodness! If you’ve never had a Carrot Souffle’ before it’s very similar in taste and consistency to a sweet potato casserole. The whole family loves this Carrot Souffle’ but my kids especially loved it when they were little so making this dish at home was a no brainer. It’s a great way to sneak in some veggies and have a little treat that almost feels like a dessert. This Carrot Souffle’ would be a great holiday dish to make this year! Aside from the carrots most all the other ingredients are pantry staples making this an easy and affordable dish to make anytime.
While I love the simplicity of this Carrot Souffle’, it really makes the carrot take center stage. You could try some add-ons in to take it up a notch. Some ideas would include – raisins, chopped pecans, pineapple tidbits, or a streusel topping.
Ingredients
- 2 lbs fresh carrots rough chopped (unless using the small precut ones then there is no need to chop)
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp vanilla
- 1/2 cup melted butter
- 3 tbsp flour
- 4 eggs
- cooking spray
- powdered sugar to garnish
Instructions
- Preheat oven to 350
- Grease 2 quart baking dish with cooking spray.
- Into a large pot add carrots and enough water just to cover, add a pinch of salt.
- Boil until very tender, approximately 15 – 20 minutes.
- Drain the carrots and place in a food processor, or a large bowl to hand mash or use a mixer.
- While still warm add sugar, baking powder, salt, vanilla and melted butter. Process until smooth.
- Add flour and eggs pulsing until smooth.
- Pour carrot mixture into greased baking dish.
- Bake 60 minutes or until lightly golden.
- Garnish with powdered sugar.
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