Piccadilly carrot soufflé is a sweet, tender baked side dish made with cooked carrots, butter, sugar, eggs, and a little flour. This copycat-style version blends the carrots until smooth, then bakes the mixture until puffed and set; it’s simple to serve alongside a holiday meal or weeknight dinner.
Ingredients
- 2 lb (900 g) carrots, peeled and cut into 1-inch pieces
- ½ cup (113 g) unsalted butter, softened, plus 1 teaspoon (5 g) for greasing the dish
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- ¼ cup (32 g) all-purpose flour
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2 g) fine salt
- ¼ teaspoon ground cinnamon (optional)
- Powdered sugar, for serving (optional)
Instructions
- Heat the oven to 350°F (175°C). Grease a 2-quart (about 1.9-liter) baking dish with the teaspoon of butter. Set a rack in the center of the oven.
- Put the carrots in a large saucepan and cover with water by about 1 inch (2.5 cm). Bring to a boil, then reduce the heat and simmer for 18–22 minutes, until the pieces are very tender when pierced with a fork. Drain thoroughly and let them steam-dry in the colander for 2 minutes; excess water can make the soufflé loose.
- While the carrots are still warm, purée them in a food processor or blender until smooth. If your machine is small, work in batches. Scrape down the sides as needed. A few tiny flecks are fine, but a smooth purée gives the finished dish its characteristic soft texture.
- Add the softened butter, sugar, eggs, flour, vanilla, baking powder, salt, and optional cinnamon. Process just until fully combined, stopping to scrape the bowl once. Avoid prolonged mixing after adding the flour, which can make the texture less delicate.
- Pour the mixture into the prepared dish and smooth the top. Bake for 45–50 minutes, until the surface is lightly golden and the center looks set rather than liquid. Because this is an egg dish, check the center with a food thermometer: USDA FSIS recommends a safe minimum internal temperature of 160°F (71°C) for egg dishes. If it has not reached that temperature, continue baking and check again after 5 minutes.
- Let the soufflé stand for 5–10 minutes before serving. It may settle slightly as it cools; that is normal for this rich, puréed casserole. Dust lightly with powdered sugar if you like, and serve warm.
Tips
- Drain the carrots well. Water clinging to the cooked carrots can keep the center from setting. Let them steam-dry briefly, but purée while they are still warm so the butter blends in easily.
- Use a shallow, appropriately sized dish. A 2-quart dish gives the mixture room to rise and helps it bake evenly. A deeper dish may need extra time; rely on the set center and temperature, not just the clock.
- Measure flour by weight when possible. If using cups, spoon flour into the measuring cup and level it rather than packing it down. Too much flour makes the texture heavy.
- Make it gluten-free if needed. Replace the all-purpose flour with an equal weight of a cup-for-cup gluten-free baking blend that contains a binder. The texture may be slightly less tender, so avoid blends intended only for thickening sauces.
Serving Suggestions
Serve carrot soufflé warm as a side dish with roast turkey, baked ham, pork chops, or a vegetarian main such as lentil loaf. Its sweet, buttery flavor also fits a holiday spread with savory greens, mashed potatoes, or a crisp salad. For a dessert-like finish, add a small dusting of powdered sugar; for a more savory plate, leave it plain and pair it with a tart cranberry or apple relish.
The casserole is soft and spoonable rather than a tall, dramatic soufflé, so it works well in a family-style dish. Use a large serving spoon and portion it while warm. If it sits out during a meal, return it to the refrigerator within 2 hours.
Variations
Less sweet: Reduce the sugar to ¾ cup (150 g). The carrot flavor will be more pronounced, though the result will still be gently sweet.
Warm spice: Add ¼ teaspoon each of ground nutmeg and ginger along with the cinnamon. Keep the total spice modest so it complements rather than overwhelms the carrots.
Brown-sugar finish: Replace up to half the granulated sugar with packed light brown sugar. It adds a mild molasses note and a slightly deeper color.
Without a food processor: Mash the drained carrots very thoroughly with a potato masher, then whisk in the remaining ingredients. The casserole will be less silky, but it will still bake properly if the carrots are tender and the mixture is evenly combined.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of baking, covered or in an airtight container. Keep refrigerated for 3–4 days. For longer storage, freeze portions in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator. Freezing may make the texture slightly softer after thawing.
Reheat individual portions in the microwave until steaming hot, stirring or turning as needed for even heating. To warm a larger amount, cover the dish with foil and heat in a 325°F (165°C) oven until hot throughout. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Avoid leaving the dish at room temperature for more than 2 hours total.
Frequently Asked Questions
Is carrot soufflé supposed to rise like a traditional soufflé?
This version rises somewhat from the eggs and baking powder, but it is a casserole-style soufflé rather than a tall, airy French soufflé. It will naturally settle a little after leaving the oven.
Can I make it ahead?
Yes. Bake it, cool it, and refrigerate it within 2 hours. Reheat to 165°F (74°C) before serving. You can also prepare the carrot purée ahead and refrigerate it, then mix and bake the casserole on the day you plan to serve it.
Can I use frozen carrots?
Yes. Cook them according to the package directions until very tender, then drain them exceptionally well. Frozen carrots can release extra water, so let them steam-dry before blending.
Why is the center still soft?
The dish should be tender, but not wet or liquid. It may need more time if the carrots were watery, the baking dish is deep, or the oven runs cool. Bake in 5-minute increments and check that the center reaches 160°F (71°C).
Can I cut the recipe in half?
Yes. Use half of each ingredient and bake in a smaller, lightly greased dish. Start checking for doneness after about 30 minutes, but use the set-center test and thermometer reading rather than assuming it will be ready at a fixed time.
Can I leave out the eggs?
Eggs help bind the purée and give it its soufflé-like lift, so omitting them changes the result substantially. For an egg-free side, use a recipe developed specifically without eggs rather than making a direct substitution here.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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