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Piccadilly Carrot Soufflé Recipe

This is the authentic Piccadilly carrot soufflé recipe! Enjoy it as a side dish with a pork or beef roast, or by itself for tea—in fact, it’s nearly sweet enough to serve for dessert. If you like a caramelized taste, substitute extra brown sugar for half of the white sugar.

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Piccadilly Carrot Souffle Recipe

Ingredients

1 1/2 lbs (750 g) carrots, cooked
6-8 tablespoons (90-120 mL) butter
3 eggs
1/4 cup (60 mL) flour
1 1/2 teaspoons (7.5 mL) baking powder
1 cup (250 mL) sugar
2 tablespoons (30 mL) brown sugar
1/4 teaspoon (1.25 mL) cinnamon

Directions

Preheat oven to 350°F (180°C) and butter a baking dish.

Combine all ingredients in a blender or food processor and blend thoroughly.

Transfer to the baking dish and bake for one hour.

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