Better Than Piccadilly's Carrot Soufle

Donna Graffagnino


You'll be surprised that this does not taste anything like carrots and qualifies more as a dessert. It's better than the original from Piccadilly's.
This was given to me by my sister-n-law who just loves this dish.


☆☆☆☆☆ 0 votes

5 Min
1 Hr 30 Min


  • 2 1/4 c
    baby carrots, sliced
  • 1/4 c
  • 1 1/2 c
  • 1 1/2 tsp
    baking powder
  • 2 tsp
  • 3 Tbsp
    ap flour
  • 4
  • 1/2 c
    melted butter
  • ·
    powdered sugar

How to Make Better Than Piccadilly's Carrot Soufle


  1. Cook the baby carrots with the water in the microwave for 10 minutes, covered. Remove them from the water with a slotted spoon (to drain them), and throw them into a food processor along with the next six ingredients. Blend until smooth.
  2. Pour carrot puree into a greased 8" x 8" casserole dish and bake at 350 degrees for 1 to 1 1/2 hours, depending on the size of the dish and depth of the batter. (The batter should come only about halfway up the sides of the dish, as it will puff up a lot!)
  3. Sprinkle with confectioners sugar before serving.
  4. NOTES: When it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall after 5 or 10 minutes.

Printable Recipe Card

About Better Than Piccadilly's Carrot Soufle

Course/Dish: Vegetables, Other Desserts
Main Ingredient: Vegetable
Regional Style: American

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