Is that an angelic choir I hear? Oh never mind – it’s just the reaction in my head after I tasted this super easy Carrot Soufflé with Crumble Topping.
Piccadilly (a southern-based, cafeteria-style restaurant) is where I first had a taste of this dish; even as a child, I was hooked! That’s probably because they add a bunch of sugar and dairy in their version…
Now that I’m an adult, I was on a mission to create a low sugar and additive-free version that still tasted delicious. Well, I finally got it locked down!
Don’t be discouraged by the word soufflé, because this dish is super easy and not finicky at all! The preparation is very low maintenance, and everyone at the table loves it – even after they find out that it’s mostly carrots! I use organic maple syrup for a sweetener and because carrots are already naturally sweet, you don’t even need a lot of added sugar to take this to the next level.
The crumble topping is really simple to make, and you won’t want to skip it. It gives a great crunch to an otherwise silky-smooth dish. All you have to do is add everything to a blender or food processor and you’re good to go.
Bring this to your Thanksgiving/Friendsgiving table, or just have it as a tasty vegetarian side during a weeknight dinner. This tastes great with all entrees and it holds very well in the fridge for leftovers (Not going to lie, I’ve definitely eaten this straight from the fridge for breakfast at times… no judgment!)
Let me know if you decide to try this Carrot Soufflé with Crumble Topping in the comments. Do you have a favorite Piccadilly side dish that always made your plate?
Carrot Soufflé with Crumble Topping
- 1 cup chopped nuts (walnuts, pecans, etc.)
- 3 tbsp melted butter unsalted
- ½ cup brown sugar light or dark
- ½ cup all-purpose flour
Carrot Soufflé Mixture
- 2 lbs. whole carrots washed and sliced
- ½ cup vegetable oil*
- 1 ct. egg
- ¼ cup maple syrup
- 2 tsp. vanilla extract
- 2 tbsp. all-purpose flour
- 2 tbsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. nutmeg
- ½ tsp. salt
- In a blender or food processor, Pour in the nuts, melted butter, brown sugar, and flour. Pulse until finely chopped and mixed together.
Carrot Soufflé Mixture
- Preheat oven to 350°F.
- Add sliced carrots to a pot with enough water to cover them, then cover the pot with a lid. Turn heat to medium and steam carrots until they can be poked through with a fork (20-30 minutes.) Drain all remaining water.
- In a blender or food processor, add steamed carrots and vegetable oil. Purée and then let cool for just a few minutes.
- Add in the egg and the rest of the ingredients and pureé again until thoroughly blended. (You can also stir everything together in a mixing bowl.)
- Grease a soufflé dish or 8×8 baking pan, and pour in your carrot mixture. Top with the crumble mixture and press it in firmly.
- Bake for about 25 minutes. The topping will be golden brown and crispy. Enjoy!
The Coined Breakdown
- Total Cost per serving (1 serving): $0.47
- Total Cost (8 servings as a side): $3.72
- Those Other Guys: $9.99 per serving