Carrot Souffle Recipe - The Rebel Chick

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Copycat Piccadilly Carrot Souffle on a spoon

Carrot Souffle Recipe

Carrot souffle is a Copycat Piccadilly Carrot Souffle recipe that turns baby carrots into a sweet, fluffy side dish perfect for holiday dinners.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Servings servings

Calories 282kcal

Author Jennifer

Ingredients

1 lb baby carrots (cut in half)
½ cup butter (1 stick cut into cubes)
2 teaspoons vanilla extract
3 eggs
½ cup brown sugar
3 tablespoons all purpose flour
1 teaspoon baking powder
½ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon ginger

Instructions

Boil carrots until tender; mash well.
Add butter, vanilla, and eggs, then puree until smooth.
Stir in dry ingredients.
Spread into greased casserole dish.
Bake at 350°F (175°C) for 45 minutes until set and lightly golden.

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 28g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 288mg | Potassium: 246mg | Fiber: 2g | Sugar: 22g | Vitamin A: 11017IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg