Cafeteria Carrot Souffle Recipe - Allrecipes.com
Cafeteria Carrot Souffle Recipe
  • READY IN 50 mins

Cafeteria Carrot Souffle

Recipe by  

"Carrot casserole."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    5 mins
  • COOK

    45 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
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!!

 
Most Helpful Critical Review
Nov 01, 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.).

 
Nov 01, 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!

 
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.

 
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!

 
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.

 
Nov 01, 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!

 
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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Nutrition

  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 219 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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