Very tasty. I followed suggestions ad added thyme, a dash hot sauce, and more oregano. But i also added Italian seasoning. It had a wonderful aroma.

Reviewed On: Sep. 8, 2009

This is my all time favorite dessert and I normally beg others to make it for me but this recipe was awesome. I frozen the left overs and still treat myself to a sweet treat whenever i have the craving.

Reviewed On: Sep. 2, 2009

I have made this a few times with little adjustments each time i think i finally perfected it, at least for my tastes! I used 2 lbs of baby carrot ( so no peeling and cutting for me ;) . I do not have a food processor ( I am student on a budget) so the key to making this less messy was letting the carrots get really tender, that meant boiling them for about an hour. Also, I used 1/2 cup white sugar and 1 cup brown sugar and only used 1/2 stick of butter and an extra tbs of flour. After baking i topped with marshmellows and i increased the temp for just a few minutes until the marshmellows nicely browned........It doesn't need them for sweetness but it compensates for how the souffle flattens after baking to make for a beautiful presentation. If you don't have as much of a sweet tooth as i do, just stick to 1/2 cup sugar and 1/2 cup brown sugar but I do believe i am in love with this dish!

Reviewed On: Apr. 22, 2009