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Cafeteria Carrot Souffle
SUBMITTED BY:
Tammy
PHOTO BY:
Melody
"Carrot casserole."
RECIPE RATING:
Read Reviews
(144)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
45 Min
READY IN
50 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 pounds carrots, chopped
1/2 cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar for dusting
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
Bake in preheated oven for 30 minutes.
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REVIEWS
Reviewed on Nov. 11, 2003 by
anna
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anna
Nov. 11, 2003
This was so good!! I used a 2 lb. bag of baby carrots and steamed them for 45 minutes, so they were very easy to mash with a potato masher. I think getting carrots that are already cleaned and peeled was important for this recipe because that way you know you will have the 2 lbs the recipe called for. That might be why some others had that "eggy" taste - mine didn't at all. I used 3/4 cup sugar and that was the perfect amount for me. (I like it sweet!) I also added cinnamon and nutmeg and baked it for an hour based on other reviews. I will be making this all the time now because my two and a half year old daughter who wont even think about eating carrots loved this dish!!
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28 users found this review helpful
This was so good!! I used a 2 lb. bag of baby carrots and steamed them for 45 minutes, so they...
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Reviewed on Nov. 1, 2003 by Julienne E.
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Julienne E.
Nov. 1, 2003
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!
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13 users found this review helpful
This was good, and almost didn't taste like carrots! I cut the sugar to a 1/2 cup,and added a...
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Reviewed on Nov. 1, 2003 by HORAKHTI
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HORAKHTI
Nov. 1, 2003
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!
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12 users found this review helpful
This recipe became a family favorite overnight!! I followed other reviewers' suggestions and...
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Reviewed on Dec. 23, 2003 by
Kristen
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Kristen
Dec. 23, 2003
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.
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10 users found this review helpful
This one is a keeper in our house. I thought it was a little too sweet as is, but DH loved it....
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Reviewed on Nov. 1, 2003 by
BUTTERCUP928
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BUTTERCUP928
Nov. 1, 2003
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.).
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10 users found this review helpful
This was much too sweet, but not too bad. If I made it again, I would cut the sugar in half...
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Reviewed on Jan. 14, 2004 by AMY LEA
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AMY LEA
Jan. 14, 2004
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.
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9 users found this review helpful
I love this recipe. I use two cans of sliced carrots instead cooking fresh carrots. I just...
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Reviewed on Jan. 14, 2004 by LAURIENANT
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LAURIENANT
Jan. 14, 2004
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.
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8 users found this review helpful
I love this recipe. I have made it several times. I use 2 eggs, brown sugar and pumpkin pie...
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Reviewed on Nov. 11, 2003 by JDRABIK
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JDRABIK
Nov. 11, 2003
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!
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8 users found this review helpful
This souffle tastes EXACTLY like the one made by Piccadilly Cafeteria! DEEEELICIOUS! There...
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Reviewed on Oct. 21, 2003 by Dena G.
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Dena G.
Oct. 21, 2003
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!
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8 users found this review helpful
Overall great recipe. My boyfriend always gets this at Piccadilly Cafeteria and he was excited...
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Reviewed on Nov. 11, 2003 by SHANNON GREEN
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SHANNON GREEN
Nov. 11, 2003
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.
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7 users found this review helpful
I made this and had just a few tips. Definitely use a Cuisinart to blend the carrots after...
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