The age-old question… Is Piccadilly’s famous Carrot Souffle a dessert or a side?? Honestly, I never really ordered it because I always considered it a dessert. Most of the time when I went out to eat, I didn’t get dessert because of all the sugar, but that never stopped me from getting a pasta dish (I would request whole wheat of course) or a burger on whole wheat. WOW, was I being fooled! The effects of wheat in the bun or pasta are just as bad (if not worse) than the loads of sugar in the Carrot Souffle! Glad that part of my life is over! 🙂
NO-Bake Carrot Souffle with only 4 Ingredients!
Really, this is an easy recipe. I hesitated on calling it a souffle because the name souffle implies eggs but this recipe doesn’t contain any. It doesn’t need them. Picadilly’s Carrot Souffle calls for lots of sugar and flour. I omitted those ingredients too and it STILL taste SO good!
You can call this easy recipe a “Carrot Mash” or “Carrot Casserole” but just be sure to put it on your menu very soon! If you choose to call it a side or a dessert, well, that’s up to you too! Your kids will definitely eat their carrots if you serve them this on their plate (my 11 month old went CRAZY Excited when I begin to feed him this recipe)!
Make this recipe as sweet as you like using whatever sweetener you choose.
Just a little Steam
Hunter’s “Rocket Ship”
I love steaming! I purchased this steamer basket at a Goodwill store about 10 years ago, and this is what is left of it after I let my son play with it… this is a “rocket ship” in case you couldn’t tell! I need to purchase a new one (they cost about $10 on Amazon) but I keep borrowing old faithful from my 2.5 year old!
It is important to steam the carrots versus boiling them so that the carrots don’t soak up any extra water. This also helps maintain lots of the nutrients so that you don’t pour them down the drain.
Ok, enough chatting… go make this recipe!
Sweetened Whipped Cream (optional)
1 cup heavy whipping cream*
Sweetener of choice**
Carrot Souffle
1 lb carrots (I used baby carrots)
3 tbsp. salted butter, room temperature
1 tsp. cinnamon
Sweetener of choice (to taste)**
**I used 4 servings of KAL Pure Stevia. I am still using the old formula that doesn't contain maltodextrin. Whatever sweetener you use, sweeten to suit YOUR taste. I have also used Sweet Leaf Organic Stevia (1/8 tsp).
Sweetened Whipped Cream:
Add cream to Magic Bullet (you can also use a Ninja, Blender or hand mixer and medium bowl). Blend on high until cream thickens. Sweeten to taste (I used 2 servings KAL Pure Stevia). Refrigerate until ready to use.
Carrot Souffle:
Place steamer basket in a medium pot and place carrots in the basket. Fill pot with a few inches of water (DO NOT sumerge carrots). Cover pot and steam for 20-30 minutes or until carrots are fork tender.
Remove carrots from steamer, and place in a large bowl (or empty water from pot and place carrots in the pot the carrots were cooked in). Using potato masher (or immersion blender), mash carrots into smaller pieces. (I preferred a chunkier consistency.) Add butter, cinnamon and sweetener. Stir and taste for sweetness.
Serve warm with a dollop of Sweetened Whipped Cream
82 Calories, 6 grams Fat, 5 Net Carbs, <1 gram Protien per 1/4 cup serving
Happy Cookin’!
Melissa
This sounds amazing and will go well with the roast my husband is making for us tonight.
Can’t wait to try it – probably without the whipped topping.
Beth, I hope you enjoy! Yeah, it really doesn’t need the whipped topping but the picture did! 😉
I absolutely loved it! My husband wasn’t that impressed, but he generally doesn’t eat “mashed foods”. Maybe if I serve it to him with the whipped topping he would change his mind 😉
That’s ok, more Carrot Souffle for me 🙂
Hi there!!
I am wondering if you could give us all some important tips on how we can mix these recipes together in a way daily to loose weight as you did. Is there an amount of carbs per meal that you stick to, did you do snacks daily, etc…. I am loving every recipe so far as is my hubby and 5 kiddo’s! I have struggled with food my whole life but struggled with weight from my pregnancy with my first child. I have 45-50lbs to shed. I ordered your cookbooks and cannot wait for them to arrive!! My son is getting married in May and I am planning to use some of these recipes for the rehearsal party as his fiance has Celiac disease. I really appreciate all the effort and time it takes to do this blog. Thank you for sharing it with others!!!!! It is so very needed! God Bless!!
Hey Jacqueline, I find when you cut out ALL grains, added sugars and high carb foods, you are cutting your carbs significantly. Everyone is different so I don’t like giving an exact amount. You can start at 50 for the day and go from there. You can possibly handle more or maybe less. Just cutting the grains and sugars will help TREMENDOUSLY! Good luck!
Hi Melissa,
I have both your cookbooks and have enjoyed ever recipe I’ve tried so far. Each week I try something new. My question is that I found a great recipe online that calls for rice flour and I know that none of you recipes or the wheat belly cookbooks call for rice flour. What is a good substitute and would the amount be different?
Trudy
Hi Trudy, I’m glad you are enjoying my books! What type of recipe is it?? I use a combo of almond flour & coconut flour in most of my recipes but it’s really hard to give an exact substitution. Let me know what the recipes is for and I can try to help!
The recipe was Corn Chowder. Sorry it’s taking me so long to reply. Being the “Senior Citizen” I am I replied to the email, I got not noticing that was a do not reply site……oh well. Another question I have is in many of your recipes you say to use a wooden spoon for mixing and I was just wondering if there is a reason for that or does it matter if you use a mixer?
Thank you Melissa for your response!!! When you say 50 carbs per day to start. Do you mean Net carbs as the recipes in the book state? Again, thank you!! 🙂
Yes, Net Carbs! Hope this helps!
I made this today and it was great! Didn’t have enough whipping cream, but it didn’t need it. Will definitely make again. Thanks for taking the time to share your recipes.