đ„ Copycat Piccadillyâs Carrot SoufflĂ© Recipe (Southern Favorite!)
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If youâve ever eaten at Piccadilly Cafeteria, chances are you remember their famous carrot soufflĂ©âa sweet, buttery, melt-in-your-mouth side dish thatâs somewhere between dessert and casserole. Itâs often the unsung hero on the plate, stealing the show with its soft texture and warm, comforting flavor. Now, you can make this Copycat Piccadillyâs Carrot SoufflĂ© right at home with simple ingredients and an Instant Pot shortcut! đ
đ ïž Equipment You May Need
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Instant Pot (or a large pot for boiling)
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Electric mixer or hand mixer
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Mixing bowls
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Measuring cups and spoons
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9×13 baking dish
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Oven
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- 9 Speeds: Combine ingredients at speed one for slowly stirring in chunky ingredients, speed six for mixing bread batter and creaming butter and sugar, then speed nine for whipping meringue.
- Soft Start Feature brings the beaters up to the selected speed gradually to help prevent ingredients from splattering.
- Lock the cord into either the left or right side of the mixer so you can approach ingredients from any angle. The round cord is easy to wipe clean.
- Soft Grip Handle provides comfort while mixing.
- Easily and quickly remove any accessory from the hand mixer with the single-handed press of a button.
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đ§Ÿ Ingredients
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3 lbs carrots, peeled
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1Πcups granulated sugar
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2 tsp baking powder
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2 tsp vanilla extract
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3 tbsp all-purpose flour
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4 large eggs
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Πlb (1 stick) butter
đ©âđł Instructions
1. Cook the Carrots
Steam or boil the peeled carrots until very softâthey should mash easily with a fork. I love using my Instant Pot for this stepâjust set it for 10 minutes on high pressure with quick release.
2. Blend with Sugar and Flavor
While the carrots are still hot, add sugar, baking powder, and vanilla extract. Use a mixer to whip everything until smooth and well combined.
3. Add Flour
Add the flour and whip again until fully incorporated.
4. Whip the Eggs
In a separate bowl, whip the eggs until frothy. Add them to the carrot mixture and mix well.
5. Add the Butter
Add the butter and blend until the mixture is silky and smooth.
6. Bake
Pour the mixture into a greased 9×13 baking dish. Bake at 350°F for 1 hour, or until the center is set and lightly golden around the edges.
đœïž Serving Suggestions
This dish is a perfect addition to:
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Holiday dinners (especially Easter or Thanksgiving)
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Sunday suppers
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Church potlucks
Serve it warm, and don’t be surprised if someone asks for the recipe!
đĄ Expert Tips
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Make it ahead: This dish reheats beautifully. Just cover and warm in the oven at 300°F for 20â30 minutes.
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Go handheld: A food processor works just as well if you donât have a stand mixer.
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For extra depth: Add a pinch of cinnamon or nutmeg for a warm, spiced version.
đ„Ą Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the oven or microwave.
â Frequently Asked Questions
Can I freeze carrot soufflé?
Yes! Let it cool completely, then freeze in an airtight container. Thaw in the fridge overnight and reheat in the oven at 325°F until warmed through.
Can I reduce the sugar?
You can slightly reduce the sugar to 1 cup if you prefer a less sweet dish, but it wonât have the same classic flavor.
Is this a side dish or a dessert?
Yes. đ It walks the line beautifullyâtry it both ways and see what your family prefers!
đ You May Also Like
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[Sweet Potato Casserole with Marshmallows]
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[Southern Corn Pudding]
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[Grandmaâs Banana Pudding]
đ„ Copycat Piccadillyâs Carrot SoufflĂ© Recipe (Southern Favorite!)
Equipment
- Instant Pot or large pot for boiling
- Electric mixer or hand mixer
- Mixing bowls
- measuring cups and spoons
- 9 X 13 baking dish
Ingredients
- 3 lbs carrots peeled
- 1Πc granulated sugar
- 2 tsp baking powder
- 2 tsp vanilla extract
- 3 tbsp all-purpose flour
- 4 large eggs
- Πlb 1 stick butter
Instructions
- Steam or boil the peeled carrots until very softâthey should mash easily with a fork. I love using my Instant Pot for this stepâjust set it for 10 minutes on high pressure with quick release.
- While the carrots are still hot, add sugar, baking powder, and vanilla extract. Use a mixer to whip everything until smooth and well combined.
- Add the flour and whip again until fully incorporated.
- In a separate bowl, whip the eggs until frothy. Add them to the carrot mixture and mix well.
- Add the butter and blend until the mixture is silky and smooth.
- Pour the mixture into a greased 9x13 baking dish. Bake at 350°F for 1 hour, or until the center is set and lightly golden around the edges.
Notes
Nutrition
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