Carrot Souffle

Total Time:
2 hr
Prep:
35 min
Inactive:
10 min
Cook:
1 hr 15 min

Yield:
10 to 12 servings
Level:
Intermediate

Ingredients
  • 1/2 tablespoon vegetable oil
  • 3 pounds carrots, chopped
  • 6 large eggs
  • 2 cups packed light brown sugar
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch of salt
  • Topping:
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
Directions

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch casserole with the oil and set aside.

Bring a large pot of water to a boil, add the carrots, and cook until tender, about 15 minutes; drain. Combine the carrots with the remaining ingredients in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Depending on the size of your processor, you may need to so this in batches.

Spoon the mixture into the prepared casserole.

Combine the brown sugar, pecans, flour, and butter in a medium bowl. Stir to blend. Scatter the mixture over the top of the casserole and bake until the topping is lightly browned, 55 minutes to 1 hour.


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    Wish the was a picture to see of this
    I love this recipe it is a family favorite for all our holiday meals and the kids eat it too.
    I am a Chef of 25 years and now working for a school district providing healthy and nutritious meals to students outside the scope of the NSLP. I spent 12 years in the kitchens of Piccadilly Cafeterias and this recipe is as close as you can get to the original Piccadilly recipe. The only addition I made was vanilla extract. An excellent way to get the kids to eat carrots.
    This recipe was great! When my guests found out it was carrots and not sweet potatoes, they were pleasantly surprised! Will definitely make this again!
    Big Hit with the whole family. I added butternut squash since I didn't have enough carrots, then took out the milk and organge juice because it seems to have enough liquid already. It was just spectacular. The pecans crunch on top really makes the whole dish.
    Always a family hit!
    Always a hit.
    This was quite tasty, but extremely sweet. I even cut out some of the sugar. Next time I make it, I'm going to half the sugar. My bad for not reading the reviews first!
    I made this for a dinner date and got rave reviews: "Your finest creation yet!" =]
     

     
    The orange flavoring is absolutely essential in making this dish special, and the pecan streusel topping takes it over the top.
     

     
    Minor change:
     

     
    As others suggested, I reduced the sweetness. Instead of 1 cup of brown sugar, I cut back to 1/3 cup brown sugar and 1/3 cup Splenda. The texture and sweetness were absolutely wonderful. This allows for a substantial calorie savings in a pretty rich dish.
    Absolutely the best carrots I ever had!!!!!
    Had an old fashioned southern country Sunday dinner today for our Arkansas friends who had introduced us to Picadilly's carrot souffle. They were so excited that the carrot souffle had been attempted in their honor - and it was definitely the hit of the meal!! My husband made it - and he was concerned about the sugar amounts - we all agreed that it was delicious, but very desert-like, too sweet for our taste - so for a vegetable side dish; we will cut the sugar in half in both the souffle and yummy topping next time. They left with the recipe - and we will make it again many times for friends and family. Thanks, Emeril!!
    I took this to a potluck at work and it was such a big hit everyone in the office is going to be making it for Thanksgiving. However, my recommendation is to use only half of the amount of brown sugar for both the souffle and the topping. The first time i made it I accidentally used less, but it still came out great.
    I made it in a blender, I don't have a food processor.It turned out sweet and creamy!the topping was great!some people in the reviews said it was too sweet,I found that it was perfect and not too sweet or too had too much orange flavor. My family sarfed it down and said it was better than sweet potatoe pie!Way to go Emeril!!!
    The only complaint I have is that it's way too sweet for my taste. I only used 1/4 of the sugar the receipe calls for. My in-laws keep asking me to make it for every family function. Thanks Emeril.
    Fabulous side dish that will leave your guests asking for more. Would recommend using less sugar
    Wow, this carrot souffle is the best. OK, maybe it needs to be classified as a "dessert"--it's rather sweet and has a sweet topping. But you will love it. Because of the seasoning, it is extremely similar to a sweet potato casserole (many people thought it was made from sweet potatos).
    A friend made this recipe recently for a dinner party and it was wonderful. I can't wait to make it myself at Thanksgiving.
    This is a wonderful dish and easy to make. I made it last Christmas and my family loved it! It is so good it could be a dessert. I will be making for Thanksgiving next week as requested by my daughter in law.
    My husband hates carrots and he had seconds of this!
    Emeril, you've done it again. The ingredients were simple as was the prep. My food processor was large enough to accomodate in one batch. The aroma that filled the house was very tempting to all who visited. The texture was that of a puree. I've never been to Picadilly but this rocks! And i did it all i a kitchen that is only 9 x 7! Thanks!
    My entire family loved it!
    We had this for Thanksgiving and everyone loved it.
    Amazing., I have used two recipes that I found on the internet and they were okay-even after I doctored them. This recipe was off the chart!. I was going to Picadilly just to have their carrot soufle with all of the harmful preservatives in it (I am an organic eater). Thanks to Food Net work, I do not have to jeapardize my family's life or mine because I will forever make it at home. And of course, my son who does not eat nuts-Loves this dish-BAM!
    I made this for Thanksgiving and everyone loved it! I have been asked for the recipe numerous of times! Tastes just like Piccadilly Cafe's recipe, only better with the pecan/brown sugar topping. This is now a staple in my recipe collection! As always, thanks Emeril for another awesome recipe!
    My mama used to make this receipe with sweet potatoes. I have fond memories of eating this dish especially around the holidays. Thanks Emeril for the kicked up version!!!!
    This has become a new family favorite. My wife asks me to make at least one a month. It will be added to our Thanksgiving feast for sure. Emeril, you have done it again with carrots.
    I used 1 1/2 cup Splenda & 1/2 brown sugar and 2 tsp syrup with carrots. Then the top 1/2 Splenda & 1/2 cup brwon sugar and it was fantastic. Saving about 1500 calories in dish. This is a dessert. Next time well try using more Splenda. It is not difficult. hadisest part I peeled carrots.
    Ihad to rate this recipe high,because my grandson loves sweetpotatos done this way, and he thought this was sweetpotatoes. He did not know this was carrots. It taste really good.
    I was short 2 tablespoons butter, but it still turned out great! Delicious, light texture, sweet not too sweet. The carrots tasted much like sweet potatoes in here.
    I made this yesterday for my dad's birthday dinner. He used to love the carrot souffle @ Piccadilly Cafeteria but this recipe tastes much better. It was a success! Thank you, Emeril
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