Cafeteria Carrot Souffle
This was good, and almost didn't taste like carrots! I cut the sugar to a 1/2 cup,and added a pinch of cinnamon and nutmeg.As a past reviewer mentioned grating the carrots before boiling,I decided to try that,and it was very easy to mash the carrots that way.I also followed another reviewers advice to bake for an hour to let it carmelize,that made it good, and it didn't burn!Read More
This was good, and almost didn't taste like carrots! I cut the sugar to a 1/2 cup,and added a pinch of cinnamon and nutmeg.As a past reviewer mentioned grating the carrots before boiling,I decided to try that,and it was very easy to mash the carrots that way.I also followed another reviewers advice to bake for an hour to let it carmelize,that made it good, and it didn't burn!
I love this recipe. I use two cans of sliced carrots instead cooking fresh carrots. I just drain them and mash them with a potato masher. It is a very quick and easy dish.
This souffle tastes EXACTLY like the one made by Piccadilly Cafeteria! DEEEELICIOUS! There are a two caveats, though: 1. If you don’t have a food processor that will chop the carrots VERY fine, it’s not worth making this recipe – it will taste like…boiled carrots. I thought I could “chop” up the boiled carrots with my hand mixer, but it didn’t work too well. The large chunks of carrots didn’t taste good at all. It also didn’t look very appetizing. 2. If you are halving or otherwise modifying the amounts in the recipe, ROUND DOWN on the eggs. I rounded up, and it made the soufflé very eggy-tasting and too moist. Otherwise, GREAT recipe!
I made this and had just a few tips. Definitely use a Cuisinart to blend the carrots after they're cooked. I tried to use my ricer and the carrots broke it!! And I cook it at least an hour to get the carmelizaiton that I love so much. Also, DO NOT substitute margarine for butter.
This recipe became a family favorite overnight!! I followed other reviewers' suggestions and used only half a cup of sugar instead of a full cup. I was the only one at the table that thought it was still a bit too sweet. The sugar and eggs masked the taste of the carrots almost completely, in my opinion, so I may use less of those in future attempts. I boiled the carrots for about 30 minutes instead of 15 - they were very easy to mash. All in all, this one's a keeper!
I love this recipe. I have made it several times. I use 2 eggs, brown sugar and pumpkin pie spice. This is a hit wherever I bring it.
Overall great recipe. My boyfriend always gets this at Piccadilly Cafeteria and he was excited when I told him I was going to make it. I read the reviews and cut sugar to 3/4 cup and butter to 1/4 cup. He liked it and said it was sweet enough but felt it needed butter. I will definitely make it again but I will use the full 1/2 cup butter, a bit more baking powder since mine didn't rise very much, and cook the carrots a bit longer (I did 1 hr this time) to see if they'll get creamier. Side note: my sister came to visit and LOVED the leftovers!
Definitely a 5 star!!! Took this to a BBQ and it was a huge hit. I read through almost all the reviews before I made it and changed these thing per popular opinion by other reviewers: used 1/4 cup white sugar + 1/4 cup brown sugar no powdered sugar 1/4 tsp. cinnamon + 1/4 teaspoon nutmeg pinch of salt baked for 45 minutes. SO good!!! And a great way to use up lots of extra carrots! Note: 2 pounds of carrots is equal to approximately 12-16 medium carrots OR 7 cups of peeled and diced carrots
This was much too sweet, but not too bad. If I made it again, I would cut the sugar in half (as other ratings suggest), and add spices (cinnamon, nutmeg, etc.).
This one is a keeper in our house. I thought it was a little too sweet as is, but DH loved it. Couldn't get the kids to try it, they were in a no-weird new food mood and couldn't be convinced to try even though they love carrots any other time. Go figure. Baking time seemed a bit short in the dish I used, will try something wider and shallower next time.
I decided to give this recipe 4 stars, but it probably deserved only 3 as-is. My end result was 5 stars, but as written this recipe just wouldn't be right. 30 minutes in the oven will get you mush that won't even hold its shape. It is quite frustrating to think you need 50 minutes to make something but it turns out to be closer to two hours. I make my own baby food, which that knowledge was a big plus in "pureeing" the carrots. I steamed 2 lbs of baby carrots for about 40 minutes. I then transferred them to my food processor and added all the "liquids" (melted butter, eggs, vanilla) first. Once the carrots were basically pureed, then I added the rest of the ingredients. I also added about a 3/4 tsp of cinnamon and a 1/4 tsp of nutmeg. I used 1/4 cup brown sugar and 1/4 white sugar instead of a full cup of sugar (1 cup of sugar is TOO MUCH!). Once it was finally done (about an hour later), it was quite yummy!
This receipe can be made diet friendly by substituting the sugar with 1/4 Cup Splenda Sugar Blend for Baking, and the stick of butter with 1/2 cup of apple sauce. It works great, and saves a lot of calories.
If one separates the egg whites and yolks ...beat the whites and slightly beat the yolks before mixing in...makes the product more fluffy....try it....
We thought this was good. I halved the recipe since my husband and I were the only ones eating. I did use 2 eggs in it. Didn't feel it was too eggy. Most suffles do have a lot of eggs in them, that is what helps to make them fluffy. I would cook carrots longer next time, I could not mash with fork even after cooking 20 min. and they were fork tender. I ended up beating in my mixer. I added 1/2 tsp. cinnamon also. I had used 1/2 tsp. pure vanilla and thought it was a bit strong, I will cut that back next time. I did think it was a bit dry, I will add a little milk or cream when I make it again. Baked in a 8x8 dish. I will butter the dish too, it did stick a little. The 2 of us ate almost the whole dish! Thanks Tammy!
This is a great recipe. I make it pretty often since my husband is picky about what kinds of veggies he'll eat, but he loves carrots. Instead of boiling my own carrots, I use 2 cans of canned carrots. I also use less butter and sugar, around 2 tablespoons of butter and maybe 1/3 to 1/2 cup sugar, and only 1 egg. This is the kind of recipe that I don't really measure anything, I just mix everything up and pop it in the oven and it always turns out great.
Really enjoyed this recipe and so did my guests! Followed suggestions and cut the butter to 1/4 cup, sugar to 1/2 cup, and used 1/2 cup egg substitute for eggs. Some reviewers mentioned it was difficult to mash the carrots. I would suggest cooking them longer than the recipes says. Then, I put the carrots, eggs, and butter into the food processor. It got nice and creamy. Interesting alternative to traditional side dishes. I just can't say I'd count this as a vegetable! :)
I made this dish for Christmas dinner, and it was enjoyed by my family. It was light and fluffy and melted in your mouth. Next time, I think I will add a little cinnamon, though. I used Splenda instead of sugar, and no one knew except me! Will make often!
I'm afraid I didn't like this recipe,tasted too eggy, through most of it out. Disappointed
This was awesome! I made it for Christmas dinner as a side. I made it exactly as directed. I found that the vanilla was a little strong for our liking so I will cut back on that next time. Will also try 3/4 cup sugar to see if it makes that big of a difference. Why not use less sugar if you can? Thanks for the recipe. I finally have a way to choke down carrots :)
This smelled so good while it was baking. Everyone was excited to try it, but no one liked it. I can't explain why, but it had an almost artificial flavor to it. I hate to give any recipe such a low rating, but this was just not to our liking and we usually love carrots.
I love this recipe. We have had it for the past few years for Thanksgiving instead of sweet potato casserole/candied yams. I always add a little ground cinnamon. This year, I ran out of room in the oven, so I made it in the crock pot (2 hours/High). It worked out perfectly!
This recipe rates highest in my book anytime my children eat without a word.They will taste it but after that, anything goes.....this time it went, all of it. First time I made it exact to the recipe. I didn't find it too sweet at all. I have a sweet tooth. 2nd time, I used fresh whole carrots (3lbs), 1 cup brown sugar instead which added a richer taste. I also used the suggestions of cinnamon and nutmeg and also the juice from 1/2 lemon. It was great! This was so easy to make. Now I will show my daughter so she can make it for me!
A nice addition to the Easter dinner table. The color really added a lot. It was a hit.
I tried this recipe with 1/2 cup of sugar as other reviewers suggested. It was good but still too sweet for my family. Will try again with 1/4 cup next time and a little less butter, too.
I made this recipe to have as dessert and can't stop eating it! Sooo good. I used my food processor to slice the carrots and then cooked them in the microwave with a little water. I just kept testing them every 3 min or so till they were very tender. Then put them back in the processor with the melted butter and sugar, till the mixture was very smooth. I added 1 tsp. of pumpkin pie spice and used 1/2c brown sugar and almost 1/2c white, which does not make it too sweet for a dessert. Frankly I didn't think it was too sweet even for a side dish. I also baked it for 1 hour.
I just had this at a Christmas party, and loved it even though I'm not a fan of cooked carrots. I got the recipe and the only difference was that this recipe uses twice the carrots, but I would think that would just make it actually taste like carrots! Definitely adding this one to my list of holiday side dishes.
Excellent w/ the following changes: reduce sugar by half, add cinnamon, salt and ginger and sprikle w/ a bit of brown sugar prior to baking. I actually went and reduced my other reviews ratings, to make a '5*' really mean something when I review this recipe. This will be on our Thanksgiving table for sure.
VERY VERY VERY TASTY!!!! Everyone LOVED this one. It was very easy to make and was a total hit.
I enjoyed this recipe. I love the carrot souffle at Picadilly Cafeteria, now I can prepare it at home. This is a great recipe. Thanks!
Easter seemed like the perfect time to add a new carrot recipe to our family gathering & so I introduced this one to our crew. At first my picky eaters were cautious, but before the meal was over they were argueing over who got to take home the leftover carrot casserole! It was awesome & is now on a card in my recipe box - the true proof of a successful & accepted recipe in our home! Thanks for the new tradition.
Great dish! This turned out exactly as I had hoped -- both flavor and texture wise. I followed the recipe as written, and it came out of the oven virtually perfect. I cooked it the day before Thanksgiving and warmed it up from refrigerated the next day.
A++++++++ THIS IS ALMOST TOO GOOD FOR A MEAL, WOULD BE WONDERFUL ALONE. Great as a side to ham.This dish is very easy to make and quite delicious. It goes very well with so many things! It's even better leftover! Would be a great dish for a buffet, brunch, lunch, dinner or family gathering! I do blend the carrots because I like it to have a smooth consistency rather than chunky.
My family RAVED about this dish! It was a wonderful addition to our Thanksgiving dinner. The only thing I noticed is that the baking time was a little off. I wanted it to "set" a bit more than it did. I also added a dash of cinnamon, nutmeg and ginger. It will be a tradition!
I used half white sugar, half brown sugar and baked it in foil muffin cups. Turned out better than previous attempts.
I made this to accompany Thanksgiving dinner and my family wouldn't even try it. I did and it was way too sweet. What a mistake.
Great easy recipe! I followed one suggestion on buying baby carrots peeled already(2 lb bag).... Everyone loved it!
This recipe was wonderful! I made it for a dinner party & everyone loved it. I took the advice of others and used 1/4 c. butter, but I added 3/4 c. sugar. I think the amounts of each can be adjusted to suit personal preferences.
Version one/as is: too eggy, too sweet, too much vanilla. Version two: cut 3 eggs to 2, cut sugar and vanilla in half. Egg and sugar content were good, daughter and hubby said/I agree the vanilla still overpowers the carrot flavor though it was better.....vanilla needs to be cut in half again.
ok, mashing the carrots was a pain in the behind. the end result was worth the effort, though. i didn't get to taste the finished product, i sent it to a potluck with my non-cooking mother-in-law. she was inundated with requests for the recipe and she brought home a dish that was completely empty. i have even received emails from people that were at that party for this recipe. i was impressed by the reception of this dish and glad i chose it to send with her.
i have made this recipe many many times.... its very amzing.. how else can i get my kids to eat carrots! lol.... awesome.. thanks
Oh! try this...you will not regret it. It's soooooo good!
This is a delicious side dish! I made it for Christmas and it was requested again for New Years. The only problem is that I had to chop the carrots by hand and it took forever (obviously Tammy has a food processor).
This was a great and tasty way to get my smaller kids to eat carrots! The family loved it.
This a great recipe - the kids loved it - they didn't believe it was really made from carrots!
Anyone who hates cooked carrots will love this recipe!
Our family did not enjoy this at all We love glazed carrots, so I thought we'd enjoy this, but we found it way too sweet for our tastes.
I absolutely loved this! It turned out exactly like the Carrot Souffle @ Piccadilly's. The only change that I made was using 1/2 cup of brown sugar and 1/2 cup of white sugar. Thanks!
Oh my Goodness! This was so fabulous. I followed everyone else's suggestion and reduced some of the ingredients ... the sugar, I think. It was soooooo wonderful!
delicious, but more like dessert... perfect recipe though...wouldn't change a thing.
I made this for Christmas dinner for a change from the regular cooked carrots that we have and everyone raved about it. I didn't care for it much - it was too eggy for my taste - turned out a bit custardy. Maybe next time I'll leave out an egg. But - I'm the only one in our large family that had a complaint. This is my family's new favorite.
The adults liked it, the kids weren't so sure. Actually I don't like cooked carrots at all and I enjoyed this very much, so it gets thumbs up for that alone. :-)
My family loved this recipe!! And so easy to make.
Perfect as is. Better than the one at Picadelli Deli. Whole family agrees.
This is just like the "cafeteria" carrot souffle that I love. I have made this many many times and everyone begs for more. The bake time always seems to short when I make it though, so I recommend cooking it longer.
This was fantastic! I used a potato masher to mash the carrots, and although it wasn't completely smooth, the small chunks were soft and we didn't mind. I reduced the sugar to 1/2 cup and only used 2 eggs. Also baked for 45 minutes. Might add pecans next time. Thanks for a winner of a recipe!
I have had carrot souffle several times at my local Picadilly Cafeteria and absolutely love it! I decided to make it for Thanksgiving and found this to be a very easy and delicious recipe. The only thing I did different was I used Cinnamon sugar instead of Confectioner's sugar. This recipe was a huge hit with my family and now i will be making it for the office Christmas party. It's so easy, I will be making this dish on a regular basis! I give this receipe an AAA+++
I could not believe this was 2 pounds of carrots. It reminded me of sweet potatoes. I did not change a thing.
I've never had the cafeteria version of this but my family really liked it. I did use less sugar per other reviewers and was glad. My 6 year old asked me to make it again so I'm counting that as success. I did have to boil my carrots for much longer than the recipes states. Wasn't clear if they should be very mashed or if there would be chunks of carrot. Either way I'm sure it would be good.
This was pretty good. No fireworks but tasty, filling and versatile. I didn't use nearly as much sugar as the recipe called for because I didn't want it to be a dessert. So, I only added about a tablespoon of brown sugar. Easy to follow, not time-consuming, baked very evenly.
This is the YUMMIEST carrot recipe EVER! The trick is to use a food processor and puree the carrots. I use 1/3 cup white sugar and 1/3 cup brown sugar the rest is the same. I have catered this dish at rehearsal dinners and its always on our holiday table! A family favorite! My husband calls it carrot candy! HA! Men!!! ;-)
Perfect! Just like Picadilly. I used half brown/half white sugar. It was so good. It tasted like a pudding when eaten cold the next day, and it was the first side dish that disappeared on Thanksgiving. Definitely will make this again.
Absolutely delicious. I first had carrot souffle a few years ago in Furr's Cafeteria (only in the South) and it was awesome. Even my 4 year old likes this with a little cool whip on top. I buy the huge packages of carrots at Costco just for this recipe. Thanks for posting. YUM!!
The only thing I did differently is I cut the sugar in half and I added a little pumpkin pie spice to it. Delicious!
It was good- seems similar to sweet potato casserole. My husband, who doesn't normally like cooked carrots, liked this dish. I used half white sugar and half brown sugar.
This is fantastic!!! So good I wanted to eat the whole thing but had to share with my husband. Tastes like dessert. I did cut back on sugar and halved the recipe for the two of us. Used two beaten eggs. Can't wait to make it for Christmas dinner my family and friends will be impressed. Thank you so much for sharing this wonderful recipe!
I was a apprehensive about trying this recipe at first since I don't care for cooked carrots. I was pleasantly surprised to find that it tasted more like a sweet potato pie than carrots! I also found that if you grate the carrots before cooking it makes mashing much easier! I can't wait to share the recipe!
Very mild and delicate flavor.
All 4 of my children ate and loved this! Only thing I did was cooked it 10 minutes longer... ty for a great recipe.
I think this is an awesome recipe...my brother-in-law detests carrots but he had seconds and thirds of this. I have omitted the sugar on top and the vanilla but added about 1/4 teaspoon cinnamon. It's delicious...a great "company" recipe.
This could possibly be the best carrot dish I've ever had! Served with Ina Garten's Chicken with Forty Cloves of Garlic and Couscous with Pine Nuts and AR's Brilliant Sauteed Broccoli.
This recipe is great and it was a big hit at my dinner party. However, if I make it again I would add only 2 eggs and would add some cinnamon and fresh nutmeg. I've noticed that several other reviews mentioned using less eggs and adding a little more spice, too.
I made this for the second time yesterday for Easter at the request of my daughter who is home on leave from the Marine Corps. It is so good. It's more like a desert than a vegetable dish.
This was very good. I think next time I will use 2 eggs instead of three but otherwise the measurements are on point. I used canned carrots too and sprinkled chopped walnuts on top. Yummy!
My 2 children, age 9 and 6, LOVED it. We made one adjustment. They like carrots from a can, so we used those. We used 5 standard size cans from the grocery store. They even enjoyed helping. We plan on taking this to the church lunch next week. Even their 90 year old grandfather LOVED them.
Wonderful! I've made this dish before and I thought it was too sweet so I took the advise of others and cut down on the sugar. I cut the sugar in half and did not use the vanilla but added about a tablespoon of dark brown sugar and a tablespoon of cinnamon and it was great. I used a food processor this time and it made it really smooth I would like a little more texture but the taste is outstanding.
This recipe was fabulous. The yams are out carrots are in! I followed the recipe, but used 6 eggs and used 3/4c dark brown sugar. I also topped it with brown sugar,crushed cornflakes & butter. Delicious.
This was a great way to use up some extra carrots. It made a nice change of pace side dish. It DEFINITELY has the texture of something from the cafeteria! Instead of mashing, I just added everything to my stand mixer and beat. I used honey instead of sugar & omitted the powder sugar toppingn. My husband thought it tasted like a sweet potato casserole but my 16mo daughter did not care for it, at least not this time around. A keeper none the less!
5 Stars the way I made it, but would only be a 4 as listed. I used others suggestions of using brown sugar & a lot less of it. Also added cinnamon & a dash of nutmeg. Again, w/these changes it is a 5. This reminds me of a sweet potato pie w/o the crust. 12/17/2017 update: we tried this recipe with my changes using sweet potatoes that are microwaved first. This was fantastic & not sure which way I like better. We love sweet potatoes so will be doing this for Christmas this year & probably during the cold winter months. During the summer months we can use the carrots when they are fresher & sweeter from the garden.
This was SO good. I only gave the recipe 4 stars because I, like other reviewers, added cinnamon and nutmeg and felt like it would have been somewhat bland without these additions. I also cut the sugar to 3/4 cup, but I don't think it would have been too sweet with the whole cup (but I love sweet things). I will definitely make this again.
This is just like a well known cafeteria's carrot souffle! I was amazed, and so was my family! This is one of our favorite dishes. One thing I did a little different is I sprinkled it with powdered sugar before AND after baking. When you bake it, the powdered sugar disappears into the souffle, so you need to dust it with powdered sugar again.
I halved the recipe and it was great. I might cut the sugar (it was very sweet) and add cinnamon & nutmeg next time. I will also try grating to make mashing easier.
Very yummy. I have made this twice now and will definitely say that using a blender after boiling the carrots is essential. No matter how much I tried with my fork and potato masher, I could not get break up all of the lumps or grainy parts of the blender-free batch. It was also necessary to cook the carrots longer than written, but then again, everyone's stove is different. Thanks, though, for the recipe! It surely does taste almost exactly like the cafeteria delicacy :)
This was alright. I cut the sugar, cut the carrots smaller & cooked them longer, but...Well, I guess I should have payed more attention to the title. If you've had the original "Souffle" then you'll notice that this is indeed like something you'd find in a cafeteria! It's not smooth & doesn't quite remind me of a souffle.
Used 1/2 or 1/3 brown sugar. My mistake was making it a day in advance, so it was completely flat when I served. Guests raved anyway, and asked for the recipe.
This recipe is awesome, but instead of using carrots, try baking some sweet potatoes and mashing them up, while still going with the 1/2 and 1/2 on the sugars! This makes an awesome and healthy souffle!!!!
I may be the only person here who never had this at a careteria, but I'm making up for by cooking it myself thanks to this recipe. I cut down a tad on the sugar since I don't care for it being quite that sweet, but otherwise, I follow the recipe to the letter and it's never failed to satisfy. Excellent taste and texture.
This is an excellent recipe. I recommend that the carrots be put into a blender or food processor unless you like chunks of carrot. Even add a bit of cinnamon or allspice if you like a little spice.
I made this 12 servings and cooked in a 3 quart Pyrex at 350 for 1hr 15min and it was AMAZING! The entire family loved it, even the kids! I didn't add any confectioners sugar to the top, it was really sweet to begin with!
Great taste, easy to prepare. Even people who don't like cooked carrots will like this. Looks great, too.
This is SO, SO, SO good... and a great way to get carrots into my toddler (although she'll eat them right out of the can). This tastes just like the carrot souffle from Picadilly Cafeteria which is always my dessert (when I get the chance). Regardless, it's FABULOUS and a great all-year-round dish.
This was amazing!! My three boys -ages 4, 5 and 7 couldn't stop eating it and asked if I could make it again. They called it pumpkin pie carrots. I made a few changes - used about 2/3 cup brown sugar instead of white, added cinnamon, nutmeg and cloves. Thanks for a great recipe!!
I had alot of carrots to use up so I wanted to try this recipe. It was good-next time I would cut the sugar to 3/4 cup. Alittle to sweet for me. Otherwise it's a make again.
This stuff is wonderful!! After I cooked the carrots I put them in my food processor, then just added all ingredients while I pureed - I didn't even have to melt the butter, just dropped cubes into processor and the hot carrots melted it. Came out smooth and amazing. My husband suggested next time adding a walnut crumb topping, kind of like sweet potato casserole.
This is so simple to make. I used 3/4 cup of Splenda-blend sugar instead of the "real" stuff (just make sure you read the conversion on the back of the Splenda bag because it's not cup for cup equal). I reduced the amount of sweetner, like others suggested, and I doubled everything else for Christmas. We didn't have any leftovers after the weekend. Everyone seemed to love it.
Wow! What can I say? This was so delicious. My first try at soufflé and a great success. I will make this over and over again.
This has the potential of being good. Definitely too sweet, so be sure to use 1/2 the sugar, at least. Consistency is like whipped baby food, and would be pretty good if you like that kind of thing. I probably will not make it again.
Very easy carrot souffle recipe and it has turned out the best of all the ones I have tried in the past. I made this for a pot luck luncheon and all the ladies wanted copies of the recipe, everyone loved it.
As is, this is too sweet so I only gave it 4 stars. I am the only one in the family that eats carrots so now I make it with one pound of carrots, one egg, a little bit of Splenda brown sugar instead of the white sugar, and I add cinnamon and nutmeg. It has become my favorite side!
Way too sweet for my taste (I don't like any "sweet" vegetable dish). HOWEVER, my husband (who refuses to eat cooked carrots) loved it; he thought it was pumpkin! In the future I'll add a touch of cinammon and reduce the sugar...