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Carrot Souffle

Re: Carrot souffle
From: Donna
Date: 11/24/2023, 7:04 AM
To: Phaedrus 

On 11/23/2023 9:19 PM, Donna wrote:

Please send recipe.

Hello Donna,

It bothers me to get a generic request like this. I don't know what to send to the person making the request. There are dozens, maybe hundreds, of carrot souffle recipes on the web. Anyone can go to "" and type "carrot souffle recipe" in the search box. They'll get dozens of links and can choose the recipe that they want. When I get a generic request, I always feel like the person wants me to send them a recipe that I know from experience is good. I can't do that. I'm not a cook. I haven't ever made a carrot souffle. I have eaten carrot souffle, but I have no idea whether it was a good one or a mediocre one, and I have no idea of the recipe used to make it. When someone asks for a carrot souffle recipe from "Ned's Cafeteria", I know exactly what they want, and I will spend a lot of time looking for it. But when they just ask for a "carrot souffle" recipe, with no other qualifiers, I am stumped. Should I send the first recipe that pops up on Google? Should I send one that the author raves about? Should I send one from a famous restaurant? I try to avoid sending a recipe and then having the person write back and say "that's not the right one..."  That's why I like to know exactly what's being requested from the start and whether the person has looked for it with Google and, if so, why they didn't like any of the ones that Google found.

The only "carrot souffle" recipe that I have on my site is the Morrison's Cafeteria kitchen manual recipe here: Morrison's Sweet Carrot Souffle
However, that is a food service recipe, and it makes a rather large quantity.

I did find a posting of a recipe for Piccadilly Cafeteria's carrot souffle that was published in the Baton Rouge Advocate newspaper. It is very similar to the Morrison's recipe, but it appears to make a smaller quantity, so it might be more appropriate for your needs. See below:


Piccadilly Carrot Souffle (Baton Rouge Advocate)


1 3⁄4 lbs peeled carrots
3⁄4 cup sugar
1 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons vanilla
2 tablespoons flour
3  eggs
1⁄4 lb margarine, softened
powdered sugar


Steam or boil carrots til extra soft & drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer til smooth.
Add flour and mix well.
Whip eggs separately and add to mixture, blending well.
Add margarine and blend well.
Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
Bake@ 350 degrees F about 1 hour or until top is light brown.
Sprinkle lightly with powdered sugar before serving.

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