Reviewed: May 3, 2012

Version one/as is: too eggy, too sweet, too much vanilla. Version two: cut 3 eggs to 2, cut sugar and vanilla in half. Egg and sugar content were good, daughter and hubby said/I agree the vanilla still overpowers the carrot flavor though it was better.....vanilla needs to be cut in half again.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Apr. 10, 2012

OMG this was good! I halved the recipe which was plenty for four of us. I did also half again the sugar and it still was a little too sweet. I cooked the carrots until tender and then threw everything into the food processor. Will be making this again for sure

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Reviewed: Feb. 26, 2012

This was very good. I think next time I will use 2 eggs instead of three but otherwise the measurements are on point. I used canned carrots too and sprinkled chopped walnuts on top. Yummy!

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Reviewer:

Terese The Novelist

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: New York, New York, USA

Reviewed: Feb. 15, 2012

Excellent! I used canned carrots and it was perfecto!!

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Reviewer:

932ninja

Cooking Level: Beginning

Home Town: Gulf Breeze, Florida, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Jan. 25, 2012

This was awesome! I made it for Christmas dinner as a side. I made it exactly as directed. I found that the vanilla was a little strong for our liking so I will cut back on that next time. Will also try 3/4 cup sugar to see if it makes that big of a difference. Why not use less sugar if you can? Thanks for the recipe. I finally have a way to choke down carrots :)

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Reviewer:

dreher16

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Dec. 29, 2011

delicious, but more like dessert... perfect recipe though...wouldn't change a thing.

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Reviewer:

kcoito

Reviewed: Dec. 20, 2011

This could possibly be the best carrot dish I've ever had! Served with Ina Garten's Chicken with Forty Cloves of Garlic and Couscous with Pine Nuts and AR's Brilliant Sauteed Broccoli.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Dec. 16, 2011

I've never had the cafeteria version of this but my family really liked it. I did use less sugar per other reviewers and was glad. My 6 year old asked me to make it again so I'm counting that as success. I did have to boil my carrots for much longer than the recipes states. Wasn't clear if they should be very mashed or if there would be chunks of carrot. Either way I'm sure it would be good.

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Reviewer:

Naverly

Reviewed: Nov. 30, 2011

I have had carrot souffle several times at my local Picadilly Cafeteria and absolutely love it! I decided to make it for Thanksgiving and found this to be a very easy and delicious recipe. The only thing I did different was I used Cinnamon sugar instead of Confectioner's sugar. This recipe was a huge hit with my family and now i will be making it for the office Christmas party. It's so easy, I will be making this dish on a regular basis! I give this receipe an AAA+++

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