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Prep Time: 1 Hour
Yields:  8 Servings

This wonderful recipe was created by Piccadilly Cafeteria in Baton Rouge, La.  Over the years, this carrot dish has become one of the most sought after recipes in the South.  Although this soufflé may be prepared year-round, it is exceptional on the holiday table.

2 pounds carrots, chopped
½ cup melted butter
1 cup sugar
3 tbsps flour
1 tsp baking powder
1 tbsp pure vanilla extract
pinch nutmeg
pinch cinnamon
3 eggs beaten
1 tbsp powdered sugar for dusting

Preheat oven to 350°F.  Bring a large pot of lightly-salted water to a boil.  Add carrots and cook 15 minutes or until tender.  Drain carrots, place in a large mixing bowl and mash.  Whisk in melted butter, sugar, flour, baking powder, vanilla, nutmeg, cinnamon and eggs until well blended.  Transfer mixture to a 2-quart casserole dish and sprinkle with powdered sugar.  Bake 30 minutes.  Serve as a side dish to any main course of use as a filling for pies, tarts or turnovers.









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