Description
A sweet carrot side dish inspired by the Piccadilly Cafeteria recipe. It features a smooth texture and rich flavor.
Ingredients
Scale
- 2 pounds fresh carrots peeled and sliced
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 3 large eggs beaten
- 1/2 cup unsalted butter softened
- 1/4 teaspoon ground cinnamon
- 1 tablespoon powdered sugar for dusting
Instructions
- Boil the carrots in a large pot of water until they are soft.
- Drain the water and place the cooked carrots in a large bowl.
- Mash the carrots with a hand mixer or food processor until smooth.
- Add the softened butter and mix well.
- Whisk in the sugar, baking powder, vanilla, and flour.
- Stir the beaten eggs into the mixture until combined.
- Pour the batter into a greased 2-quart baking dish.
- Bake at 350 degrees Fahrenheit for 45 to 60 minutes.
- Remove from the oven when the top is golden brown and set.
- Dust with powdered sugar before serving.
Notes
- Use fresh carrots for the best flavor.
- Do not overmix the eggs to keep the texture light.
- Serve warm as a side dish or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
Keywords: Piccadilly Carrot Souffle, Carrot Side Dish, Sweet Carrots, Copycat Recipe