Cafeteria Carrot Souffle Recipe

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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!!

—anna

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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.).

—LovesToBake

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328 Ratings

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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!

—Julienne E.

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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.

—AMY LEA

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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!

—JDRABIK

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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.

—SHANNON GREEN

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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!

—HORAKHTI

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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.

—LAURIENANT

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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.

Nutritional Information

Cafeteria Carrot Souffle

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 279
Calories from Fat: 122

% Daily Value *
Total Fat 13.6g 21 %
Saturated Fat 7.9g 40 %
Cholesterol 110mg 37 %
Sodium 219mg 9 %
Potassium 300mg 8 %
Total Carbohydrates 37.2g 12 %
Dietary Fiber 3.5g 14 %
Protein 3.6g 7 %
Sugars 29.4g
Vitamin A 396 %
Vitamin C 7 %
Calcium 9 %
Iron 9 %
** Thiamin 7 %
Niacin 13 %
Vitamin B6 13 %
Magnesium 5 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.