This recipe had great flavor, but was a little too sweet for our taste. Next time I think I will cut the sugar slightly (maybe by a third). The only thing I did different than the original recipe called for was instead of mixing the carrot, sugar, vanilla mixture with an electric mixer (I had a very hard time reaching a smooth consistancy this way), I used my hand blender... this technique worked out quite well. The carrot puree was very smooth and baked up to have a very nice texture. The finished dish was very attractive even without the powdered sugar topping. Quite tasty and a nice alternative way to prepare carrots

I thought I had botched this recipe because I didn't cook the carrots long enough. The (chunky) carrot souffle still turned out great! You know it's a good base recipe when you mess it up and it tastes great anyway! I did add a little bit of cinnamon as was recommended by other reviews. Everyone in the family loved it, even friends and extended family. Someone said it tasted like carrot cake.

YUM YUM YUM! My boyfriend gets so excited everytime I start making this for dinner! So good!

I cut the sugar by 1/2. This is a recipe I've made for my entire family from the taste of home recipes and every time everybody loves it. Needs the cinnamon.

Everyone asks for this during the holidays. It's a big hit!

I added a little cinnamon and reduced the sugar, very tasty and colorful.

This was quite good but next time I will cut back the sugar. I used the blender to get the smooth texture that was needed for the souffle.

Very good. My family really enjoyed this. I knew it would be a sweet side dish so I served it with pork to complement the meat. I did as some others suggested by using only 1/4 C brown and 1/4 C white sugars. I also reduced the butter to 1/3 C, added 1 tea spoon of cinnamon and a dash of nutmeg. I put the cooked carrots in my vitamix to avoid lumps. Really did not taste like carrots though.

very very good

This was so easy and excellent! It was a hit at a family holiday dinner. I did modify it slightly, based on other suggestions. Instead of all white sugar I used 1/2 white and 1/2 brown and it gave it a great rich flavor. Made it the day before and saved the flour, eggs and baking powder until the day of-again based on a suggestion. It rose beautifully! Can't wait to make it again!

This was okay. I thought it was way too sweet to be used as a side dish. I gave it 4 stars as I believe this would make a really nice pie.

Excellent! Reduced sugar as suggested by others and added 1/8 tsp of salt. Next time I will omit salt. Very satisfying dish...it was a hit at Thanksgiving. Thanks for sharing!

Tastes very good but is too sweet. If I were to ever try this receipe again, I would use only half the recommended sugar and no powered sugar on top.

This is a great recipe. Everyone I served it to LOVED it. Even my more sceptical roommates. I only used 1/2 cup sugar and it was certainly sweet enough. I also dusted it with more cinnamon rather than icing sugar. Excellent. Could be served with whip cream as a wonderful dessert.

This Carrot Souffle is as good as if not better then the one I order at Picadilly. It was hard not to eat the whole thing at one setting.

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!!

Very good! Cut the sugar using 1/3 c. white and 1/3 c. brown, used frozen carrots, subbed oil for the margarine, and added a shake of cinnamon and nutmeg. Mixed it all in the food processor. Kids love this!

Like others, I cut the sugar in half and used 1/4 c. white and 1/4 c. brown. Absolutely the best recipe - a staple for Christmas dinner!