Recipe by Tammy
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
confectioners' sugar for dusting
This was so good!! I used a 2 lb. bag of baby carrots and steamed them for 45 minutes, so they were very easy to mash with a potato masher. I think getting carrots that are already cleaned and peeled was important for this recipe because that way you know you will have the 2 lbs the recipe called for. That might be why some others had that "eggy" taste - mine didn't at all. I used 3/4 cup sugar and that was the perfect amount for me. (I like it sweet!) I also added cinnamon and nutmeg and baked it for an hour based on other reviews. I will be making this all the time now because my two and a half year old daughter who wont even think about eating carrots loved this dish!!
This was much too sweet, but not too bad. If I made it again, I would cut the sugar in half (as other ratings suggest), and add spices (cinnamon, nutmeg, etc.).
This was good, and almost didn't taste like carrots! I cut the sugar to a 1/2 cup,and added a pinch of cinnamon and nutmeg.As a past reviewer mentioned grating the carrots before boiling,I decided to try that,and it was very easy to mash the carrots that way.I also followed another reviewers advice to bake for an hour to let it carmelize,that made it good, and it didn't burn!
I love this recipe. I use two cans of sliced carrots instead cooking fresh carrots. I just drain them and mash them with a potato masher. It is a very quick and easy dish.
This souffle tastes EXACTLY like the one made by Piccadilly Cafeteria! DEEEELICIOUS!
There are a two caveats, though:
1. If you don’t have a food processor that will chop the carrots VERY fine, it’s not worth making this recipe – it will taste like…boiled carrots. I thought I could “chop” up the boiled carrots with my hand mixer, but it didn’t work too well. The large chunks of carrots didn’t taste good at all. It also didn’t look very appetizing.
2. If you are halving or otherwise modifying the amounts in the recipe, ROUND DOWN on the eggs. I rounded up, and it made the soufflé very eggy-tasting and too moist.
Otherwise, GREAT recipe!
I made this and had just a few tips. Definitely use a Cuisinart to blend the carrots after they're cooked. I tried to use my ricer and the carrots broke it!! And I cook it at least an hour to get the carmelizaiton that I love so much. Also, DO NOT substitute margarine for butter.
This recipe became a family favorite overnight!! I followed other reviewers' suggestions and used only half a cup of sugar instead of a full cup. I was the only one at the table that thought it was still a bit too sweet. The sugar and eggs masked the taste of the carrots almost completely, in my opinion, so I may use less of those in future attempts. I boiled the carrots for about 30 minutes instead of 15 - they were very easy to mash. All in all, this one's a keeper!
I love this recipe. I have made it several times. I use 2 eggs, brown sugar and pumpkin pie spice. This is a hit wherever I bring it.
* Percent Daily Values are based on a 2,000 calorie diet.
Cafeteria Carrot Souffle
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 122
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
Make this sinfully rich carrot cake--and sit back and enjoy the compliments.
Combine carrots, pecans, and wild rice into a delicious side dish.