Recipe by LOUETTA
"An excellent side dish, or have it for brunch."
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carrots, coarsely chopped
I would rate this even higher!!! I have never made a more beautiful and perfect souffle although I must admit I used some of my own instincts since the cooking instructions were not very clear. I did use a 1/8 cup less sugar as others suggested. When I mashed the carrots they were still lumpy so at the very end, before pouring the carrots into the casserole dish, I put it all in the blender and blended it until smooth. I think that made all the difference in the world. It rose beautifully and did not fall. Can't wait to have company to show this dish off. Thanks submitter!
This looks very nice after you bake it. It really looked beautiful. However, it was VERY sweet. Next time I will use 1/3 of the amount of sugar it calls for- if any. I suggest you add sugar little by little until it is just sweet enough for you, then bake.
Really, truly fantastic! I cut the sugar down to 1/2 cup, pureed the carrot mixture in the food processor and sprinkled a small am't of cinnamon and nutmeg over the top when it came out of the oven. It came out fabulously well--light and airy, yet buttery sweet and delicious. I served it with coconut crusted chicken and the meal was superb.
This receipe can be made diet friendly by substituting the sugar with 1/4 Cup Splenda Sugar Blend for Baking, and the stick of butter with 1/2 cup of apple sauce. It works great, and saves a lot of calories.
This might be one of the best things I have ever tasted. Took others advice and used about 1/3 cup of white sugar and 1/3 cup of brown sugar, added 1 tsp. cinnamon and 1/4 tsp. of nutmeg. Steamed the carrots and mixed everything in the blender. Tastes like sweet potato or pumpkin pie filling - only brighter. Thank you for sharing.
This was the 1st time I had made a souffle and it was perfect. I did what one reviewer suggested and blended everything in a food processor to smooth out the carrots, but I did not reduce the sugar and it turned out just fine. I will make again!!!
I have my own recipe for Carrot Souffle which is similar except that i use small ammts of spices (cinn, nutmeg or allspice). I also have used canned carrots or eggbeaters and 1/2 c. sugar and it always comes out beautifully!! It is a most requested recipe. (a processor is key)
Great recipe! This is a new favorite. I only use 1/2 cup of sugar and I also add a pinch of cinnamon and nutmeg. These are so yummy! Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 159
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