Black currant liqueur and a variety of wines are combined in kir cocktails, which bear the name of a well-liked mayor in post-World War II France. Champagne is used in the Kir Royale, hence the name.
| Prep Time: | 5 mins |
| Cook Time: | 45 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds carrots, chopped
- ½ cup melted butter
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 eggs, beaten
- 1 teaspoon confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven for 30 minutes. Dust with confectioners’ sugar.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 219 mg |
| Sugars | 29 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, lowered the amount of sugar to 1/3 c.. and add the baking powder as a last step to get the best results. Not sure why the powdered sugar is listed as being added before being baked, perhaps misread this?
It has become a family Thanksgiving staple ever since someone who worked at Picadilly brought it.
This is a family favorite that I make every Thanksgiving. My sons always request it.
So good, I could eat the whole dish and nothing else! My husband said it was just “ok,” but that’s ok. That only means more for me! Thanks for sharing! I will be making it, again…many times!
This is delicious! Only thing I will change next time is a little less sugar. Other than that its great.
Absolute favorite recipe for carrot souffle. If you miss Piccadilly Cafe, this is the recipe. Definitely use a food processor to mix everything. Gets you a nice creamy texture. My father in law adored this recipe and no one has ever said no to this, always a hit. My father in law also thought it was better the next day and cold. I like the recipe as is, but know many say it is too sweet, cut the sugar but do not cut the butter if you’re going to modify.
This was so easy and tasty. I used a wavy hand masher but I will use my food processor to really mash the carrots next time. I used everything as directed in the instructions. My hubby and I loved it- thought it tasted like carrot cake.
I made it EXACT to recipe instructions and it’s wonderful! Now I’m making it with 1 1/2 teaspoons cinnamon added, and double the vanilla, and I like it this way too. It’s delicious!
My family requests this dish for every holiday. I have been making it for 8 years now. I do cut the sugar by 1/3…Thanks for posting this recipe
I added ground cinnamon to taste and it really made the dish “pop”.
I substituted white for brown sugar and also added a few dashes of nutmeg and cinnamon. Although I prefer to use less butter, it did help with keeping the souffle moist and oiled up the casserole dish to prevent sticking. I will try less butter and/or applesauce next time for a more heart healthy souffle.
Great recipe! Easy and delicious. Some tweaks…like some other reviewers I used 1/2 brown sugar and 1/2 white sugar. I did not think it was too sweet. Also, I bought two pounds of baby carrots and boiled them for about 1/2 hour – then used a hand mixer to break them down. Easy. Final change- I baked it a LOT longer. 1 hour. I liked having the edges carmelized and the center firm. Will definitely make again.
Been using this recipe for years….
I first had a side dish like this at Furr’s Cafeteria and I was determined to find a recipe. I made this for dinner and it was great!! My husband really liked it as well and said I should make it again. This will be not only a good addition to side dish choices but for holiday meals as well.
Very sweet more like dessert than vegetable if made again would decrease sugar by two thirds easy to make
It was delicious! I made a couple substitutions because of what I had on hand. I used 2 tablespoons almond meal, 1tbsp gluten free flour. Added a dash of cinnamon, ginger & pumpkin spice. It was delicious! Will be making it again.
My stick blender saved a lot of cleaning up! 3/4 cup of sugar was plenty. Everyone loved it.
Tastes just like picadilly cafeteria. I make this every thanksgiving. It’s so delicious.
was good but a bit plain. I halved the sugar and used brown instead of white. I boiled the carrots for an hour with the skin still on (after being washed with brush) as I love the skin staying on a vegetable if it can. Next time I think I will change the sugar to maple and add some spices.
Wonderful recipe. I made it for about 16 people. Everyone loved this carrot souffle. This dish was a huge success!
Never had or heard of carrot souffle but I figured it was a way to sneak veggies to my kids. I will cut some of the sugar next time but otherwise really good.