Carrot Souffle

Stirrin' It Up: Carrot Souffle (January 20)

Prep Time: 1 Hour

Yields: 8 Servings


This wonderful recipe was created by Piccadilly® Cafeteria in Baton Rouge, La. Over the years, this carrot dish has become one of the most sought-after recipes in the South.


2 pounds carrots, peeled and sliced

½ cup melted butter

1 cup granulated sugar

3 tbsps flour

1 tsp baking powder

1 tbsp pure vanilla extract

pinch nutmeg

pinch cinnamon

3 eggs, beaten

1 tbsp powdered sugar for dusting


Preheat oven to 350°F. Bring a large pot of lightly salted water to a boil. Add carrots and cook 15 minutes or until tender. Drain carrots, place in a large mixing bowl and mash. Whisk in melted butter, granulated sugar, flour, baking powder, vanilla, nutmeg, cinnamon and eggs until well blended. Transfer mixture to a 2-quart casserole dish. Bake 30 minutes. Remove from oven and sprinkle with powdered sugar. Serve as a side dish to any main course or use as a filling for pies, tarts or turnovers.