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Carrot Souffle
SUBMITTED BY:
Carol
"A carrot souffle as good as your favorite restaurant makes!"
RECIPE RATING:
Read Reviews
(112)
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PREP TIME
15 Min
COOK TIME
1 Hr 15 Min
READY IN
1 Hr 30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 3/4 pounds carrots, peeled and chopped
1 cup white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup margarine, softened
2 teaspoons confectioners' sugar
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.
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REVIEWS
Reviewed on Mar. 26, 2005 by
FIREFIGHTERSWIFE
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FIREFIGHTERSWIFE
Mar. 26, 2005
With minor modifications, this is excellent. Only 1/2 cup sugar (1/4 cup brown, 1/4 cup white), a teaspoon of cinnamon and butter rather than margarine. The day before I'm going to serve I boil the carrots and puree them with the butter, sugar and vanilla, then refrigerate. Just before baking, I add the flour, baking powder & eggs (if you add the bp too far in advance, it won't rise as nicely).
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18 users found this review helpful
With minor modifications, this is excellent. Only 1/2 cup sugar (1/4 cup brown, 1/4 cup...
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Reviewed on Dec. 29, 2006 by sweetnell
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sweetnell
Dec. 29, 2006
The new hit for the holiday table! When my grandmother was alive, she'd have me go pick up the carrot souffle at Picadilly Restaurant. Now living in Texas, that option doesn't exist so I found this recipe and tried it for Thanksgiving. It was DELICIOUS...just as good as the restaurant...and is now officially part of our holiday menu. By popular demand, I made it again for Christmas. Try it! Weight Watchers...try the Splenda Baking Mix of sugar and Splenda to bring the calories down.
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7 users found this review helpful
The new hit for the holiday table! When my grandmother was alive, she'd have me go pick up...
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Reviewed on Oct. 24, 2005 by
AWO
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AWO
Oct. 24, 2005
Like many other reviewers, I halved the sugar and added cinnamon. It was more like a fluffy version of sweet potato pie filling than a souffle as I think of them, but it was amazing. It does lose its puff as it cools, but it doesn't have the texture of a fallen souffle and I actually think the flavor comes out a bit more when it's slightly cooled. I boiled my carrots until they were super-soft and used a food processor, but still had little carrot chunks; didn't hurt the end result at all though. Would make a great holiday dish!
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7 users found this review helpful
Like many other reviewers, I halved the sugar and added cinnamon. It was more like a fluffy...
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Reviewed on Aug. 17, 2004 by
JOSIE
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JOSIE
Aug. 17, 2004
What a delightful way to prepare carrots. I used about 2 pounds of carrots and a stick of butter instead of margarine. I threw everything into a large baking dish and gave it several good pulses with my hand mixer (hand held blender) until everything was nice and smooth. My mom and grandmother went wild over this stuff and have since made it many, many times using Splenda. I was even able to get my 5 year old to try some with cool-whip on top. Very good recipe Carol.
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7 users found this review helpful
What a delightful way to prepare carrots. I used about 2 pounds of carrots and a stick of...
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Reviewed on Oct. 10, 2007 by Vanessa
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Vanessa
Oct. 10, 2007
SO GOOD. GREAT, EASY AND DELICIOUS!!! I READ REVIEWS AND IT WAS HELPFUL TO MAKE IT EARLY IN THE MORNING KEEP IT IN THE REFRIGERATOR AND 1 HOUR BEFORE DINNER ADD FLOUR, BP AND EGGS THEN PUT IT ON THE OVEN!!
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6 users found this review helpful
SO GOOD. GREAT, EASY AND DELICIOUS!!! I READ REVIEWS AND IT WAS HELPFUL TO MAKE IT EARLY IN...
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Reviewed on Dec. 14, 2003 by Ike
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Ike
Dec. 14, 2003
I took the advice of other reviewers and only used half of the white sugar of the recipe. Still turned out very sweet. Got wonderful reviews. Would add cinnamon or maybe nutmeg next time to give it more of a "holiday flavor".
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6 users found this review helpful
I took the advice of other reviewers and only used half of the white sugar of the recipe. ...
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Reviewed on Mar. 28, 2006 by
ROYSAPER
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ROYSAPER
Mar. 28, 2006
My 15-year old son and I finished it all in one sitting! Definitely use less than half the sugar (split white and brown 50-50) and half the butter. It would also be nice with a topping of brown sugar and chopped pecans. We topped our servings with whipped cream. This could easily pass for a dessert! Use all three eggs and the correct amount of baking soda and it will puff up nicely in a souffle baking dish.
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5 users found this review helpful
My 15-year old son and I finished it all in one sitting! Definitely use less than half the...
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Reviewed on Mar. 2, 2006 by
MEEMEEBULUGA
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MEEMEEBULUGA
Mar. 2, 2006
This is marvolous. It has a nice light texture, excellent flavor and looks beautiful on a plate. I served it up in individual ramikens and that helped it cook faster.
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5 users found this review helpful
This is marvolous. It has a nice light texture, excellent flavor and looks beautiful on a...
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Reviewed on Oct. 3, 2005 by
HEATHER316
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HEATHER316
Oct. 3, 2005
S0-ooo Good! A buffet hit! Dessert quality-remember to balance with not-so -sweet sides.
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5 users found this review helpful
S0-ooo Good! A buffet hit! Dessert quality-remember to balance with not-so -sweet sides.
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Reviewed on Dec. 14, 2004 by AMEADE419
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AMEADE419
Dec. 14, 2004
This turned out incredible! It melts in your mouth. I did add a few dashes of cinnamon with the carrots and topped with brown sugar before baking. My husband thought it was a bit sweet and should have been dessert, but I thought it made a great side. Just be sure to cook the carrots until they are VERY tender, so they will mix well. Definitely will make again.
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5 users found this review helpful
This turned out incredible! It melts in your mouth. I did add a few dashes of cinnamon with...
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