I whipped steamed carrots into a Carrot Souffle Piccadilly that turned out velvet smooth and dangerously spoonable.

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I adore the Piccadilly Carrot Souffle Recipe because it’s absurdly light and sort of freaky how it still tastes rich. I get obsessed every holiday and sometimes midweek when I need something that actually matters on the plate.

The carrot flavor sings, not shy, and the texture makes me shut up and eat. I love the lift from whipped egg whites and the little warmth vanilla extract gives it.

But mostly I love that it feels like cafeteria magic turned personal. Messy spoonfuls.

It’s one of those Souffle Recipes I keep coming back to and I always lick the dish.

Ingredients

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Carrots bring sweetness, body, and a cozy orange color and comfort.
Plus sugar sweetens and gives structure to the mash nicely.
Eggs add richness; whites give lift, yolks add silkiness overall.
Basically butter makes it creamy and a little richer tasting.
Milk loosens texture and keeps it from drying out.
Baking powder lightens the souffle so it’s not dense.
Vanilla adds warmth and a familiar sweet note.
Salt wakes up the sweetness and balances everything well.
Cream of tartar helps stabilize the whipped whites for lift.
Basically nutmeg hints spice, tiny warmth, totally optional.

Ingredient Quantities

2 lb carrots, cooked until very soft, about 4 cups mashed

3/4 cup granulated sugar

3 large eggs, separated

2 tbsp unsalted butter, softened

1/4 cup whole milk

1 tsp baking powder

1 tsp vanilla extract

1/4 tsp salt

1/8 tsp cream of tartar

1/8 tsp ground nutmeg (optional)

How to Make this

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1. Preheat oven to 350 F (175 C). Butter a 2-quart baking dish or individual ramekins and set aside.

2. Steam or boil 2 lb carrots until extra soft, then drain very well and let sit a few minutes so they stop steaming. If you want, mash with a potato masher first to get most lumps out.

3. While the carrots are still warm, add 3/4 cup granulated sugar, 1 tsp baking powder, 1 tsp vanilla extract, 1/4 tsp salt, and 1/8 tsp nutmeg if using. Start whipping with an electric mixer until smooth and mostly lump free. Add 2 tbsp softened butter and 1/4 cup whole milk and beat until incorporated.

4. Separate 3 large eggs. Stir the yolks one at a time into the warm carrot mixture so everything is combined and a bit glossy.

5. In a clean, dry bowl beat the 3 egg whites with 1/8 tsp cream of tartar until soft peaks form. Be careful not to overbeat.

6. Gradually add a few spoonfuls of the whipped egg whites into the carrot base to loosen it, stirring gently to lighten the mixture.

7. Fold the remaining egg whites in gently but thoroughly with a spatula using big sweeping motions until no white streaks remain. Don’t deflate it, but make sure it’s even.

8. Pour the batter into the prepared dish or ramekins, smooth the top lightly, and run a knife around the inside edge to help the souffle rise evenly.

9. Bake 30 to 40 minutes for one 2-quart dish, or 15 to 25 minutes for individual ramekins, until puffed and golden and a knife inserted near the center comes out mostly clean. Serve immediately, it will fall if you wait too long.

Equipment Needed

1. Oven (set to 350 F)
2. 2-quart baking dish or a set of ramekins
3. Large pot with lid for boiling or a steamer basket and pot
4. Potato masher (or fork if you dont have one)
5. Electric hand mixer (or stand mixer)
6. Two medium mixing bowls, plus one small bowl for the whites
7. Rubber spatula for folding
8. Whisk for yolks and loosening batter
9. Measuring cups and spoons
10. Knife and cutting board for prepping the carrots

FAQ

Q: Can I use canned or frozen carrots instead of fresh?

A: Yes, you can. Use about 4 cups mashed carrots total. If using canned, drain well and mash; if frozen, thaw and drain extra water or the souffle will be too wet. Taste for sweetness and maybe cut back on sugar a little.

Q: How do I know when the souffle is done?

A: The top should be puffed and lightly golden and a toothpick in the center comes out mostly clean with just a few moist crumbs. Don't overbake or it'll fall flat faster.

Q: Can I make this ahead of time?

A: You can prepare the base (everything but the egg whites) a day ahead and keep it chilled. Whip the whites and fold in right before baking for best rise. If fully baked ahead, reheat gently but it won't be as fluffy.

Q: My egg whites won’t whip up. What went wrong?

A: Make sure the bowl and beaters are completely clean and dry and there's no yolk in the whites. Add the cream of tartar to stabilize. Room temperature eggs whip better than cold ones.

Q: Can I swap milk or butter for dairy-free options?

A: Yes, use an equal amount of a thicker plant milk like oat or canned coconut milk and a dairy-free spread. Texture may be slightly different but it will still be tasty.

Q: Any flavor variations or add-ins that work well?

A: Stir in a little orange zest, a pinch more nutmeg, or 1/4 cup chopped toasted walnuts for texture. A splash of rum or brandy is nice too if you want a grown-up touch.

Piccadilly Carrot Souffle Recipe Substitutions and Variations

Carrots: swap with cooked sweet potatoes or canned pumpkin. Texture and sweetness are similar, but pumpkin is a bit wetter so drain or cook a little longer.
Granulated sugar: use light brown sugar or honey. Brown adds molasses flavor, honey makes it moister so reduce milk a tbsp or two.
Eggs: replace egg whites with 3/4 cup aquafaba (chickpea liquid) whipped to stiff peaks for a vegan option, or use flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg) for binding but expect a denser souffle.
Unsalted butter: substitute with equal coconut oil or vegan margarine. Coconut gives a subtle coconut note, margarine keeps a more neutral taste.

Pro Tips

1. Make sure the cooked carrots are as dry as possible before mashing and mixing, or your batter will be too loose. Let them sit a few minutes after draining and even press them lightly in a towel if they seem wet.

2. Use room temperature eggs and butter so everything blends smooth and the yolks won’t seize when you stir them in. Cold eggs make the mixture lumpy and heavier.

3. When folding in the whites, scoop from the bottom and fold over the top with big gentle motions, don’t stir. If you rush or overmix you’ll knock out the air and the souffle won’t rise much.

4. Oven timing is tight, so start checking near the lower end of the bake time. Serve as soon as it comes out because it will puff beautifully then and collapse fast, so don’t wait.

Piccadilly Carrot Souffle Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I whipped steamed carrots into a Carrot Souffle Piccadilly that turned out velvet smooth and dangerously spoonable.

Servings

servings

Calories

182

kcal

Equipment: 1. Oven (set to 350 F)
2. 2-quart baking dish or a set of ramekins
3. Large pot with lid for boiling or a steamer basket and pot
4. Potato masher (or fork if you dont have one)
5. Electric hand mixer (or stand mixer)
6. Two medium mixing bowls, plus one small bowl for the whites
7. Rubber spatula for folding
8. Whisk for yolks and loosening batter
9. Measuring cups and spoons
10. Knife and cutting board for prepping the carrots

Ingredients

2 lb carrots, cooked until very soft, about 4 cups mashed
3/4 cup granulated sugar
3 large eggs, separated
2 tbsp unsalted butter, softened
1/4 cup whole milk
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
1/8 tsp cream of tartar
1/8 tsp ground nutmeg (optional)

Directions

Preheat oven to 350 F (175 C). Butter a 2-quart baking dish or individual ramekins and set aside.
Steam or boil 2 lb carrots until extra soft, then drain very well and let sit a few minutes so they stop steaming. If you want, mash with a potato masher first to get most lumps out.
While the carrots are still warm, add 3/4 cup granulated sugar, 1 tsp baking powder, 1 tsp vanilla extract, 1/4 tsp salt, and 1/8 tsp nutmeg if using. Start whipping with an electric mixer until smooth and mostly lump free. Add 2 tbsp softened butter and 1/4 cup whole milk and beat until incorporated.
Separate 3 large eggs. Stir the yolks one at a time into the warm carrot mixture so everything is combined and a bit glossy.
In a clean, dry bowl beat the 3 egg whites with 1/8 tsp cream of tartar until soft peaks form. Be careful not to overbeat.
Gradually add a few spoonfuls of the whipped egg whites into the carrot base to loosen it, stirring gently to lighten the mixture.
Fold the remaining egg whites in gently but thoroughly with a spatula using big sweeping motions until no white streaks remain. Don't deflate it, but make sure it's even.
Pour the batter into the prepared dish or ramekins, smooth the top lightly, and run a knife around the inside edge to help the souffle rise evenly.
Bake 30 to 40 minutes for one 2-quart dish, or 15 to 25 minutes for individual ramekins, until puffed and golden and a knife inserted near the center comes out mostly clean. Serve immediately, it will fall if you wait too long.

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.