Recipe of the Week


Prep Time: 1 Hour
Yields: 12 Servings

Piccadilly Cafeterias, headquartered in Baton Rouge, Louisiana, first created this wonderful recipe. Over the years it has become one of the most sought after recipes in the history of cooking. Although it may be prepared year-round, it is exceptional on the holiday table.

2 pounds carrots, chopped
6 oranges
½ cup melted butter
1 cup sugar
3 tbsps all-purpose flour
1 tsp baking powder
1 tbsp vanilla extract
pinch nutmeg
pinch cinnamon
3 eggs beaten
1 tbsp confectioners' sugar for dusting

Preheat oven to 350°F. Prepare oranges by first slicing ⅛“ off the bottom of each (this keeps them from rolling over). Flip the orange over and remove the top third. Using a spoon to separate the pulp from the rind, carefully scoop out and juice the flesh. Be careful not to pierce through the bottoms of the orange. Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain carrots and then place in a large mixing bowl. Mash carrots and add melted butter, sugar, flour, baking powder, vanilla extract, nutmeg, cinnamon and eggs. Using a wire whisk, blend well and fill the orange cups with carrot mixture then arrange on a baking sheet. Sprinkle with confectioners' sugar and bake for 30 minutes. Serve as a side dish to any main course or use as a filling for pies, tarts or turn-overs.




print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295