Reviewed: Nov. 24, 2011

My mother-in-law said she wanted some different dishes on our Thanksgiving menu, so I chose this to replace the sweet potato casserole. I was pretty nervous about it - but it was a huge hit! Everyone thought it was absolutely delicious, and I made it exactly as written. I thought this one sounded better than all the others due to the brown sugar, and I am glad I went with this one. It was creamy, fluffy, perfectly sweetened, and baked beautifully. Just perfect, thanks so much for sharing this recipe.

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Reviewer:

monty

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

Reviewed: Oct. 12, 2011

This was delicious. I substituted Splenda brown sugar blend for the sugar, and used about 3/4 of the called-for amount of margarine. I also scaled this down for two people. The souffle was creamy, fluffy, and sweet, so there was no way to tell that I had healthified the recipe. Thanks for a great base recipe!

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Reviewer:

Jenni R.

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Aug. 23, 2011

I did alter the recipe... I steamed the carrots and I used 2 TBL butter/margerine- instead of 1/2 cup, 2 eggs-instead of 3 eggs, 1/3 cup brn sugar-instead of 3/4 cup. Added 1 tsp. vanilla. Then sprinkled some brown sugar on top. Everything else was the same and baked in a glass 1 1/2 quart dish on 325F.

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Reviewer:

I love baking!

Cooking Level: Intermediate

Home Town: Round Lake Beach, Illinois, USA

Living In: San Antonio, Texas, USA

Reviewed: Nov. 20, 2010

Just wonderful! Delightful and simple to make.

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2 users found this review helpful

Reviewer:

RoyceAnn

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Cooking Level: Expert

Home Town: Fort Lee, New Jersey, USA

Living In: Whiting, New Jersey, USA

Reviewed: Aug. 10, 2010

I really enjoyed this souffle. I made it for two people instead of eight and served it in two small souffle dishes. I added vanilla because of the description. I'm glad I did. I also added a dash of nutmeg and the two together were perfect. This is a great tasty way to get some veggies in.

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Reviewer:

NSP

Cooking Level: Intermediate

Living In: Kyle, Texas, USA

Reviewed: Jun. 15, 2010

Today I made this souffle and it was great! It was a bit sweet though, so next time I'll be reducing the amount amount of sugar to maybe 1/2 cup.

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Reviewer:

nikki20

Living In: London, Greater London, England, U.K.

Reviewed: Jan. 13, 2010

My kids love these and so do the adults! A really nice compliment to a roast too.

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Reviewer:

Happycook

Reviewed: Dec. 28, 2009

Absolutely delicious..I didnt change a thing, except I didnt quite cook it till the top was brown and I liked that way...

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Reviewer:

JamieK

Reviewed: Sep. 13, 2009

Made this tonight with a friend's old blender. I would recommend mashing carrots and then blending, or blending in smaller batches if you don't have a food processor. Reduced sugar to 1/2 cup and added vanilla. Perfect and easy, my first souffle and it was a great success.

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Reviewer:

chifoodie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Jul. 15, 2009

Absolutely stellar! I used only 1/2 cup of brown sugar, but otherwise did not change anything. I cannot thank Deanna enough for submitting this recipe. If you're looking for a fluffy, delicate, wholesome side dish, look no further. This is it!

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9 users found this review helpful