Piccadilly does not publish recipes for its menu items, but CopyKat Recipes offers an imitation recipe for the popular carrot soufflé. To start, boil or steam 3 1/2 pounds of peeled carrots until they are very soft, draining them if needed. Preheat an oven to 350 degrees Fahrenheit.
Add 2 1/2 cups of sugar, 1 tablespoon of baking powder and 1 tablespoon of vanilla extract to the drained carrots while still warm. Whip the ingredients with an electric mixer until the mixture is smooth and well incorporated, then add 1/4 cup of all-purpose flour and mix well again.
In a separate bowl, beat together 6 large eggs until they are fluffy. Add the eggs to the carrot mixture, blending thoroughly again. Stir in 1/2 pound of softened butter or margarine, blending everything one final time until the mixture is fully combined and smooth.
Pour the soufflé batter into a 9-inch by 13-inch baking dish. Only fill the baking dish about halfway, because the soufflé rises significantly while it cooks. Bake in the preheated oven until the top reaches light or golden brown, which takes approximately one hour. Sprinkle powdered sugar on the dish just before serving. The recipe serves eight people.