Reviewed: Apr. 30, 2013

Super tasty, like a yummy dessert... or the inside of a pie. Great way to tease the kiddos into eating something 'healthy'. Less sugar next time (so I can enjoy more of it) :)

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Reviewer:

smith4obx

Cooking Level: Beginning

Home Town: Purcellville, Virginia, USA

Living In: Rome, Lazio, Italy

Reviewed: Apr. 23, 2013

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Reviewer:

Christy Lane

Cooking Level: Intermediate

Home Town: Liberty, Texas, USA

Reviewed: Mar. 29, 2013

AWESOME!!! Cut the sugar and use brown sugar instead of white, or a combination of the two. Add some ground cinnamon and allspice (about 1/2 tsp. each) and a dash or two of nutmeg.

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Reviewer:

NancyW

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Macedon, New York, USA

Reviewed: Nov. 15, 2012

WOW! First souffle and it was a breeze. I made it SAVORY by NOT adding vanilla and sugar. Instead I steamed the carrots with 1/2 a leek, and 2 garlic cloves. When the cooked veggies were cool enough, I added everything (but the vanilla/sugar) AND 1 t black pepper and 1/2 C shredded Italian cheese into a food processor. When fully blended and smooth, into the oven it went. Cooked up nice and tasty! I'll definitely be making this one again!

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Reviewer:

susib

Reviewed: Nov. 13, 2012

we loved this - light, fluffy, and perfect for fall/winter. i shredded the carrots in a food processor, then steamed them since we like it to have a little texture. also cut the sugar back to 1/3 evaporated cane sugar. very delish!

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Reviewer:

rachel linnaea

Reviewed: Nov. 13, 2012

OMG! This is wonderful!

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Reviewer:

Lee

Reviewed: Oct. 16, 2012

Tastes just like the one served at the big cafeteria restaurant. Sift some powdered sugar on top and you have a near perfect clone!

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Reviewer:

staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Wilmington, North Carolina, USA

Reviewed: Oct. 10, 2012

Big hit in our house. I only used 1/2 cup of sugar as others recommended; I have a serious sweet tooth and it was plenty. Next time I will use less butter. I think I lost some of the "pound" of carrots in peeling, so it ended up a bit too soft and delicious (and unhealthy :) Will definitely be making this frequently as a side--it was easy to put together and baked perfectly (and I'm at altitude).

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Reviewer:

moonlali

Reviewed: Sep. 21, 2012

I don't even like carrots, I was making this for my husband and son, but when I tried it, it was absolutely delicious and I will definitely make it again for the whole family! Thanks for the recipe!

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Reviewer:

Brie

Reviewed: Sep. 16, 2012

It looks and tastes more like a squash pie more so than carrot anything. After read several reveiws, I used 1/2 cup white sugar, 1 tbspoon of brown for top, 2 eggs instead of 3, and a cube of butter as called for but left the vanilla out. I used 1 tspn cinamon and 1/2 tspn allspicen as well as freshly pulled carrots from the garden. Even withouth the vanilla, it tastes quite delicious and not overly sweet. The next time I make, I'll use about 1/2 cube butter instead of full cube and cut the white sugar down to 1/3 cup and finish with a sweetened glaze drizzle.

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