Best Copycat Piccadilly Cafeteria Carrot Souffle Recipe - CopyKat Recipes (2024)

Piccadilly Cafeteria Carrot Souffle is one of the restaurant’s most popular recipes. I know when I have made this dish for people, they can’t believe it is carrots.

Do you have finicky vegetable eaters? I would try the Piccadilly Carrot Souffle recipe on them because this sweet carrot casserole is quite delicious.

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Delicious Carrot Side Dish

Piccadilly Cafeteria carrot souffle is very popular at the restaurant. I know when I’ve made this dish for people, they can’t believe that they’re eating carrots.

Do you have finicky vegetable eaters? I would try this recipe on them and don’t tell them it’s made from carrots until they’ve finished eating their portion. This carrot soufflé is sweet and quite delicious and doesn’t have an eggy taste.

About Piccadilly Cafeteria

The first Piccadilly Cafeteria opened in 1932 in Baton Rouge, Louisiana. After twelve years of success serving up homestyle comfort food, a budding restaurateur by the name of T.H.Hamilton took over and grew the business. Today, there are many Piccadilly restaurants located across the southeast.

Favorite dishes are fried chicken, carrot soufflé, and a range of famous desserts. There’s always something for everyone at Piccadilly.

When Did Soufflés First Puff Up?

Soufflés have probably been around ever since flour, milk, eggs, and butter have been whipped up into different concoctions to please the discerning palate.

The first recorded appearance of a soufflé dates from the early 1700s when a French cook, Vincent de la Chappelle, made soufflés for European dignitaries including Madame de Pompadour, mistress of Louis XV.

Learn more about the history of soufflés.

The Soufflé in Paris

The soufflé has long been associated with French haute cuisine. If you have ever watched the movie Sabrina starring Audrey Hepburn, you might remember the scene at a Parisian culinary school where the master chef humiliates her (and most everyone else in the class) by his critiques of their failed efforts at making the perfect soufflé.

“Too low; too high; too heavy; sloppy” he intones to each one. You can watch this short amusing scene about cooking souffles. But please don’t let it put you off making a soufflé.

Don’t Forget to Turn on the Oven

Sabrina sighs to her French baron friend, whose soufflé is perfect, “I don’t know what happened.” He explains to her that she forgot to turn on her oven. He says:

“Your mind has not been on the cooking. It has been elsewhere. A woman happy in love, she burns the soufflé. A woman unhappy in love she forgets to turn on the oven.”

So, don’t spend time worrying how high your bubbly mixture is puffing up while it’s baking. The ingredients hidden inside will taste heavenly and light as a cloud – as long as you remember to turn on the oven.

Ingredients

Here’s a list of what you need for this copycat Piccadilly carrot souffle recipe:

• Carrots
• Sugar
• Baking powder
• Vanilla extract
• All-purposeflour
• Eggs
• Butter
• Powdered Sugar

How to Make Carrot Souffle Like Piccadilly

1. Steam or boil carrots until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder, and vanilla.
3. Whip carrots witha mixeruntil smooth.
4. Add flour and mix well.
5. Whip eggs and add to the carrot mixture, blend well.
6. Add softened butter to the mixture and blend well.
7. Pour mixture into 13 X 9-inch baking dish about half full.

8. Bake in a preheated oven at 350°F for about 1 hour or until the top is a light golden brown.
9. Sprinkle lightly with powdered sugar over top before serving.

What to Serve Carrot Souffle With

A carrot souffle is a wonderful side dish for roast chicken, Thanksgiving turkey, ham, steak, or roast beef.

Other sides to serve along with it are steamed green beans, roasted Brussel sprouts, and a crisp garden salad.

How to Store, Freeze, and Reheat Leftovers

Storing: Allow the carrot soufflé to cool to room temperature after it comes out of the oven. Do not leave it out for more than two hours, as bacteria can start to grow. Once cooled, transfer the soufflé to an airtight container. Place the container in the refrigerator. Properly stored, the carrot soufflé will last for 3 to 4 days in the fridge.

Freezing: Let the soufflé cool completely at room temperature. Wrap the carrot soufflé tightly with aluminum foil or plastic freezer wrap. For an added layer of protection against freezer burn, place the wrapped soufflé in a heavy-duty freezer bag. Ensure you press out as much air as possible from the bag before sealing. Freeze it for up to 3 months. Thaw it in the fridge overnight.

How to Reheat Leftover Carrot Souffle

• Oven: Preheat the oven to 350°F. Place the soufflé in an oven-safe dish and cover it with foil to prevent it from drying out. Heat for 15 to 20 minutes or until warmed through.
• Microwave: Place the soufflé in a microwave-safe dish and cover. Heat on medium power in 1-minute intervals, stirring between each, until warmed through.

Try the Piccadilly Cafeteria Carrot Soufflé

Make the famous Piccadilly Cafeteria carrot soufflé at home. You are going to love the great flavor. It’s the perfect side dish for the holidays, and your kitchen will smell amazing while it’s baking.

Want another vegetable soufflé? Try my Sweet Potato Souffle recipe.

Want Two Piccadilly Desserts? Try these!

• Pecan Delight Pie
• Lemon Ice Box Pie

Popular Vegetable Side Dishes

• Asparagus Casserole
• Cooked Carrots
• Crockpot Cheesy Potatoes
• Easy Oven Roasted Potatoes
• Fried Zucchini
• Green Bean Bundles
• Homemade Coleslaw
• How to Cook Cabbage
• Oven Roasted Brussel Sprouts
• Roasted Red Potatoes

Be sure to try more of my vegetable side dish recipes and the best restaurant copycat recipes here on CopyKat.com!