I can never resist this tender, buttery carrot cake with its sweet vanilla crumb and bright carroty charm. One slice is all it takes to see why it disappears so fast.

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I’m obsessed with this Piccadilly copycat carrot souffle because it tastes like carrots finally got the dessert treatment they deserved. The texture is soft, puffy, and almost pudding-like, with just enough structure to scoop cleanly onto my plate.

I love how the grated carrots turn sweet and silky without losing their earthy little bite, and vanilla extract rounds everything out with that bakery-style flavor I can never resist. But the real pull is the balance.

Sweet, buttery-tasting, lightly fluffy. And somehow it works next to roast chicken, ham, or straight from the fridge when I’m pretending it’s leftovers again tonight.

Ingredients

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Grated carrots bring natural sweetness, soft texture, and that pretty orange color everyone notices.
Granulated sugar makes it taste dessert-like, because honestly, that’s the Piccadilly magic.
Eggs help it puff up and set, so it’s fluffy instead of mushy.
Melted butter adds richness and that cozy, homemade taste you’ll want another bite of.
All purpose flour gives it a little structure without making it feel heavy.
Baking powder helps it rise just enough to feel light and souffle-ish.
Salt keeps the sweetness from going overboard.
Tiny thing, big job.
Vanilla extract rounds it out with warm flavor.
Basically, it makes everything nicer.

Ingredient Quantities

2 cups grated carrots (about 10 to 12 ounces, 3 medium carrots)

1 cup granulated sugar

3 large eggs, lightly beaten

1/4 cup (4 tablespoons) unsalted butter, melted and cooled

1/4 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 inch baking dish and set aside.

2. Place 2 cups grated carrots in a bowl and pat lightly to remove excess moisture if very wet.

3. In a large bowl whisk 1 cup granulated sugar and 3 lightly beaten large eggs untilcombined and slightly thickened.

4. Stir in 1/4 cup melted and cooled unsalted butter and 1 teaspoon vanilla extract until smooth.

5. In a separate small bowl sift together 1/4 cup all purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

6. Gradually fold the dry ingredients into the wet mixture just until combined and no streaks of flour remain.

7. Fold the grated carrots into the batter until evenly distributed.

8. Pour the mixture into the prepared baking dish, smooth the top, and bake for 30 to 40 minutes or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.

9. Remove from the oven and allow to cool for 10 to 15 minutes to set before serving.

10. Serve warm or at room temperature.

Equipment Needed

1. Oven
2. 8×8 or 9×9 inch baking dish
3. Large mixing bowl and a small mixing bowl
4. Box grater or food processor grating attachment
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Toothpick or cake tester and oven mitts

FAQ

Q: Can I use pre-shredded carrots instead of grating fresh ones? A: Yes. Use about 2 cups packed pre-shredded carrots. Avoid mixes with added dressing or moisture. Pat them lightly with a paper towel if very wet.

Q: Is there a gluten free option? A: Replace the all purpose flour with a 1 to 1 gluten free baking flour blend. Check that the blend contains a binding agent like xanthan gum for best texture.

Q: Can I make this ahead of time? A: Yes. Bake fully then cool, cover, and refrigerate up to 3 days. Reheat gently in a 325 F oven until warmed through, about 10 to 15 minutes.

Q: How do I prevent the souffle from sinking too much? A: Avoid overmixing and open the oven door while baking. Let it rest after baking; some settling is normal. Accurate oven temperature helps too.

Q: Can I freeze the souffle? A: You can freeze for up to 2 months. Cool completely, wrap tightly, and freeze. Thaw in the refrigerator overnight and reheat in a 325 F oven until warmed through.

Q: Will it be very sweet? A: It has a mild sweetness. If you prefer less sweet, reduce sugar by 2 to 4 tablespoons. For dessert, add a dusting of powdered sugar or a scoop of ice cream.

The Best Piccadilly Copycat Carrot Souffle’ Recipe Substitutions and Variations

1 cup granulated sugar: substitute 1 cup packed light brown sugar for a deeper caramel flavor, or 3/4 cup pure maple syrup (reduce other liquids slightly and expect a moister, denser texture)
3 large eggs: for a vegan option use 3 tablespoons ground flaxseed mixed with 9 tablespoons water (let sit 5 minutes), or for a lighter souffle use 3 large egg whites in place of whole eggs
1/4 cup unsalted butter, melted: use 1/4 cup neutral vegetable oil or melted coconut oil (measure 1:1), noting coconut will add a mild coconut note
1/4 cup all purpose flour: substitute 1/4 cup 1-to-1 gluten free flour blend equal measure, or use 3 tablespoons oat flour plus 1 tablespoon cornstarch for similar binding

Pro Tips

1. Squeeze the grated carrots gently if they seem very wet. A little extra moisture is fine, but removing excess liquid keeps the bars from turning soggy and helps them set up better.

2. Don’t overmix once you add the flour. Fold just until combined to keep the texture tender and avoid a dense chew.

3. Warm melted butter a touch and let it cool to just above room temperature before adding to the eggs. If the butter is too hot you can loosen the batter too much or risk cooking the eggs.

4. Small tweaks on flavor and presentation: stir in 1/2 to 1 teaspoon ground cinnamon or a pinch of nutmeg for warmth, or fold in a handful of chopped walnuts or raisins for contrast. Cool the pan 10 to 15 minutes before slicing so the pieces hold together cleanly.

The Best Piccadilly Copycat Carrot Souffle' Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I can never resist this tender, buttery carrot cake with its sweet vanilla crumb and bright carroty charm. One slice is all it takes to see why it disappears so fast.

Servings

servings

Calories

205

kcal

Equipment: 1. Oven
2. 8×8 or 9×9 inch baking dish
3. Large mixing bowl and a small mixing bowl
4. Box grater or food processor grating attachment
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and measuring spoons
8. Toothpick or cake tester and oven mitts

Ingredients

2 cups grated carrots (about 10 to 12 ounces, 3 medium carrots)
1 cup granulated sugar
3 large eggs, lightly beaten
1/4 cup (4 tablespoons) unsalted butter, melted and cooled
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 inch baking dish and set aside.
Place 2 cups grated carrots in a bowl and pat lightly to remove excess moisture if very wet.
In a large bowl whisk 1 cup granulated sugar and 3 lightly beaten large eggs untilcombined and slightly thickened.
Stir in 1/4 cup melted and cooled unsalted butter and 1 teaspoon vanilla extract until smooth.
In a separate small bowl sift together 1/4 cup all purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
Gradually fold the dry ingredients into the wet mixture just until combined and no streaks of flour remain.
Fold the grated carrots into the batter until evenly distributed.
Pour the mixture into the prepared baking dish, smooth the top, and bake for 30 to 40 minutes or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
Remove from the oven and allow to cool for 10 to 15 minutes to set before serving.
Serve warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.