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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chifoodie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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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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Beth123

Home Town: Carmel, California, USA

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Reviewed: May 11, 2009

Yum! Easy and delicious. A grating of fresh nutmeg really set the flavor off. Everyone raved. The dish was emptied.

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Diaryofamadbathroom

Home Town: Long Island, New York, USA

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Reviewed: May 1, 2009

It was a bit sweet. I might consider cutting down on the sugar some next time.

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jodie4245

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Reviewed: Apr. 13, 2009

My family loves this recipe (I think it is okay) and I make it often. I use a blender and it makes a great consistancy. I always make it with 3 cans of carrots instaed of raw to save on time. I just noticed that the submitter says vanilla in the description but there isn't any in the ingredients? Maybe I will add some next time.

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luv2travel

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Feb. 19, 2008

I really liked this recipe, but as always I had to make it my own. To personalize it by adding 3 parsnips and 1 red beet (I was sure to stick with root veggies). The beet added a great new dimention to the color, while the parsnip replaced some of the carrots. It was a great success! Thanks

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AtRaO

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Reviewed: Feb. 7, 2008

This recipe was easy, fast and tasted great. My son who does not eat carrots loved it!! I am a vegetarian and I LOVED it :-) We all know that Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision. I can't think of a tastier way to include carrots' in our diet!Thanks for sharing this recipe!

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LowCountryGirl

Cooking Level: Expert

Home Town: Fairfax, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Nov. 7, 2007

After going to a restaurant serving carrot souffle in Lakeland, Florida, I found this receipe and decided to give it a try. Gave some to our neighbor who went with us and we all agreed that it was better than the souffle served at the restaurant.

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Judy

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Reviewed: Mar. 4, 2006

this was ok- tasted alright, but i'm sure 2 lbs of carrots could be better used on something else.

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Susan

Cooking Level: Expert

Living In: Plymouth Meeting, Pennsylvania, USA

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Reviewed: Aug. 23, 2004

No offense intended to the author but I will certainly never attempt this again...maybe not even any more souffles!

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Samantha Stinson

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 2, 2004

I've never cooked anything other then boiling some noodles for some mac 'n cheese. Made this for my girlfriend because it's her favorite dessert. She said it's exactly how she liked it. Very good recipe!!

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