Reviewed: Nov. 29, 2009

I'm actually tired of people requesting that I make this dish. It's that good! I actually prefer it to pumpkin pie and yams. Goes perfectly with ham!

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Aimme

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Reviewed: Nov. 25, 2009

I love this recipe. I've found that using my blender to grate or puree the carrots after cooling a bit works very well!

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Rose

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Reviewed: Nov. 22, 2009

FANTASTIC!!! I was able to get everyone to not only eat it but LOVE this dish. Even my picky 13 month old (who just got in that throw everything that looks like a vege stage) ate this with no problem.

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cookin'mama08

Cooking Level: Intermediate

Living In: Elkins, West Virginia, USA

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Reviewed: Nov. 9, 2009

My whole family LOVED this!! I was just boiling some plain old carrots when I decided to look on-line for something to make with them, this is what I found and it will be made much more in my house!!

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Sbaird

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Reviewed: Oct. 25, 2009

I made this recipe to have as dessert and can't stop eating it! Sooo good. I used my food processor to slice the carrots and then cooked them in the microwave with a little water. I just kept testing them every 3 min or so till they were very tender. Then put them back in the processor with the melted butter and sugar, till the mixture was very smooth. I added 1 tsp. of pumpkin pie spice and used 1/2c brown sugar and almost 1/2c white, which does not make it too sweet for a dessert. Frankly I didn't think it was too sweet even for a side dish. I also baked it for 1 hour.

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GINNY671

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Reviewed: Oct. 17, 2009

I love love loved this. I don't really know what ot call it though...I wouldn't eat it as a side..perhaps it's more appropriate as a dessert? I haven't taken a stab at trying to make it savoury, but I do add cinnamon and a bit of nutmeg and it's delicious. Never lasts long

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COOKIEBABIE

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Reviewed: Oct. 12, 2009

Made this recipe over the weekend after having something like it at the Virginia Diner. Wonderful and a great way to eat carrots! Had to cook it longer than recipe called for. My entire family loved it, even my 3 year old grandson.

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Mary James

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Reviewed: Sep. 30, 2009

Really tasty recipe, moist in the middle and firm on top. I made it when I had a kg of carrots that I needed to get rid of at university before I went home - it went down a treat with my room mates! I kept it in for 1hr and added a spoonful of cinnamon, delicious!

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Homemade Heather

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Reviewed: Sep. 30, 2009

I was amazed! Family liked it too!

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Keelyad

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

Yum -tastes very similar to pumpkin pie! I had never even heard of carrot souffle before so I wasn't sure what to expect. I have to admit, I did make a lot of changes but I still wanted to review it since it came out so good! I boiled the carrots for about 1 hour, used applesauce instead of butter & Splenda instead of sugar. I added 1 tsp baking soda (although it still deflated during cooling) and used only 2 eggs. I added 1 tsp of cinnamon and a dash of both nutmeg & cloves. I blended it all up smooth in a vita-mix blender, sprinkled the top with a little brown sugar & chopped pecans & baked it for 1 hour. I served it very cold with a dollop of light whipped cream. Delicious, healthy "dessert"! Next I'm going to try making my pumpkin pie this way to cut the calories! Great find! Thanks!

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Missy

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

YUM!!!! Boiled the carrots for 1 hour as suggested and cooked for 45 minutes for a soft moist dish. Could have let it got to an hour for a nice crispy top. Also halved the sugar and added a pinch of pumpkin spice as per others' suggestions. Looking forward to trying with splenda and eggbeaters for a healthier option. Doesn't need the confectioner's sugar.

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Masque

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Sep. 9, 2009

This recipe was super easy and super delicious. I used 2 bags of frozen baby carrots and per the suggestions of others I used 1/4 cup each of brown and white sugar. I actually prepared this the night before so I could just pop it in the oven in time for Sunday dinner. My husband also loved this and I will definatley make it many more times in the near future. Thanks so much for sharing!

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jamm2000

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Reviewed: Aug. 22, 2009

I made a double batch of this recipe and shared with my neighbor. Everyone loved it!

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Mary H

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Reviewed: Aug. 17, 2009

As is, this is too sweet so I only gave it 4 stars. I am the only one in the family that eats carrots so now I make it with one pound of carrots, one egg, a little bit of Splenda brown sugar instead of the white sugar, and I add cinnamon and nutmeg. It has become my favorite side!

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GUZA

Home Town: Battle Creek, Michigan, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jul. 11, 2009

My first try at carrot souffle. I only used 1/4 cup white sugar and 1/4 brown sugar, it was PLENTY. Thought it was just delicious - and even better two days later, cold out of the fridge!!

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 10, 2009

This was really good! I love carrot souffle. Next time I make this I will try adding the pecans or maybe raisins.

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ML

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Reviewed: Jul. 10, 2009

I used 2 cans of carrots, splenda brown sugar blend and added cinnamon, and pecans. SOOOO good! I can't believe I actually liked carrots!!!

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Jun. 21, 2009

This is WONDERFUL! One of my dad's favorite things is carrot souffle so I made this for dad's day and he loved it! The only thing that I changed was to boil the carrots with a little bit of sugar, vanilla and cinnamon in the water, just adds a little sweet taste.

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Jessica

Cooking Level: Intermediate

Home Town: Belle Chasse, Louisiana, USA

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Reviewed: Jun. 20, 2009

This is just like the "cafeteria" carrot souffle that I love. I have made this many many times and everyone begs for more. The bake time always seems to short when I make it though, so I recommend cooking it longer.

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