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Carrot Souffle Recipe

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piccadilly carrot souffle

Carrot Souffle

Stephanie Gallagher
This carrot souffle is much like the Piccadilly carrot souffle, made famous by the restaurant of the same name. Sweet and tasty, this carrot souffle is perfect for parties, potlucks and holidays.

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 10-12 servings

Ingredients:

  • 3 lbs. carrots, peeled and cut into 1/2-inch dice
  • 6 large eggs
  • 1-1/2 cups firmly-packed brown sugar
  • 1 cup butter, softened to room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup orange juice
  • 1-1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • Topping:
  • 1 cup chopped pecans
  • 1/2 cup firmly-packed light brown sugar
  • 1/2 cup all-purpose flour
  • 4 Tbsp. butter, softened to room temperature

Preparation:

  1. Preheat oven to 350 degrees F. Grease or spray a 9 x 13 casserole dish with cooking spray.

  2. Place carrots in a large saucepan and cover with water by 1 inch. Bring to a boil. Cook, uncovered, until carrots are tender when pierced with a fork, 12-15 minutes. Drain.

  3. Place carrots and remaining ingredients in a food processor fitted with a metal blade (you may have to do this in batches). Puree until smooth.

  4. Spread into prepared casserole dish.

  5. Combine topping ingredients. Sprinkle over carrot mixture. Bake 50-60 minutes.
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