Reviewed: Nov. 27, 2009

10 stars, hands down, this is the BEST carrot souffle recipe. FOLLOW the advice of others and mix the extract and sugar (brown and white) one day ahead of time so the flavor will soak in. --Boiled my carrots for an hour, used my blender/food processor for grinding the carrots, and then mixed in the rest. (saving the butter & powders for the next day) ---This was so good, no one was even interested in my sweet potato pies because they were going on and on about this dish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

newlywedchef08

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2009

Was really great! Make sure you really overcook the carrots until they are really soft!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cynthia

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

Living In: Missouri City, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2009

this was awesome~ when I did the "taste test" with the hubby, he thought it was sweet taters... great since he claims he doesnt like cooked carrots!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

randee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2009

This has become my husbands favorite dish. It's not hard to make and it always gets rave reviews. We have added it to our Thanksgiving menu this year. I find it a little sweet but my family loves it just the way it's written.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

OrphanAnnie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2009

Great recipe! family was tired of the same ol' side dishes, so I gave this a try. I did use half brown/white sugar and added nutmeg. This was even better than Piccadilly's brand. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kmlang

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

This was amazing! I have never made a souffle before of any kind, it was so easy! I read the reviews and used half white and half brown sugar. It was pretty sweet so I didn't add any on top as the recipe states. My friends raved as they scraped the remains from their dishes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MicheleMD

Home Town: Minneapolis, Minnesota, USA

Living In: Annapolis, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 17, 2009

I made this yesterday! It taste good.. me and my hubby eat it while were watching movie. Thanks for sharing! Hubby ask me to do it again next week lol.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Josephine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2009

I'm a southern girl and I took a risk and made this dish in lieu of sweet potatoes. It was fantastic! I made no changes and my family ate every bit of it. It is now a requested dish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KAREN160

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

I finally got my 4-year-old son (who hates most vegetables) to eat carrots! This came out wonderfully! I made half a recipe and used 1/4 c white sugar and 1/4 c brown sugar and rounded up to two eggs since half an egg is hard to do. My baby and husband inhaled the carrots and the 4-year-old ate all of his after finally tasting a first bite (we told him that they were "candy carrots").

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Erika

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2009

I also cut the sugar down by half, and used 1/4 c white and 1/4 c brown sugar. Used a blender to really puree the carrots with the butter and sugars, and the texture was perfectly smooth. Still very sweet, bordering on too sweet, but very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JLMAYER

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2009

I followed the others reviewers tips and it was amazing..half the sugar,1/4 cup white and 1/4 cup brown, cinnamon..had it ready about 15 minutes before serving..a hit!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carolyn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 12, 2009

This is so yummy! I've made it a few times. The first time I made it I could hear my 5 year old all the way from outside going.. mmmmmm mmmmmm mmmmm. So great one for the kids too! I then tried it using pumpkin... DEVINE!!!! EXCELLENT! Thanks for sharing it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nadey Babes

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 15, 2009

I want to make this recipe but have a question. Can this be made completely today and served reheated tomorrow for a potluck or will it not be raised? Some of the reviews suggest waiting to add some ingredients until ready to cook for rising purposes but if it is cooked how does it reheat? I had something like this recently only with sweet potatoe, wow was it good

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sheila

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2009

I have made this a few times with little adjustments each time i think i finally perfected it, at least for my tastes! I used 2 lbs of baby carrot ( so no peeling and cutting for me ;) . I do not have a food processor ( I am student on a budget) so the key to making this less messy was letting the carrots get really tender, that meant boiling them for about an hour. Also, I used 1/2 cup white sugar and 1 cup brown sugar and only used 1/2 stick of butter and an extra tbs of flour. After baking i topped with marshmellows and i increased the temp for just a few minutes until the marshmellows nicely browned........It doesn't need them for sweetness but it compensates for how the souffle flattens after baking to make for a beautiful presentation. If you don't have as much of a sweet tooth as i do, just stick to 1/2 cup sugar and 1/2 cup brown sugar but I do believe i am in love with this dish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CanelaBella

Cooking Level: Beginning

Living In: Hattiesburg, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2009

I didn't have enough carrots on hand, but I had a couple of sweet potatoes in the fridge, so I added them. I only used 1/4 cup sugar and added a teaspoon of cinnamon. It was really delicious and not too sweet.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TWARGA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2009

SUPERB!!! My family LOVED this for Easter! Beautiful color. I cooked it in a flat 2 qt dish so that it wouldn't take so long in the oven. Used splenda in place of sugar, egg beaters in place of eggs... FANTASTIC!!! Did NOT put powdered sugar on top.... didn't need it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KEEJA

Cooking Level: Expert

Home Town: Carroll, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2009

I made this for Easter and took the advice of several reviewers by cutting the sugar to 1/4 cup white sugar and 1/4 cup brown sugar. It was absolutely the hit of the feast. Everyone asked for seconds. The next day my two year old nearly ate his weight in it because he kept asking for more every time he finished the portion on his plate. I will DEFINITELY make this again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

riz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2009

I made this for Easter dinner. Like others mentioned I halfed the butter and sugar, and the flavor was good. One thing I will do next time: use canned carrots. It would just make the process easier, and the souffle a lot creamier. I gave it 4 stars since, once again, the flavor was nice, but I did modify from the original recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

joanna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2009

Delicious! I never had a carrot souffle before so I really did not know what to expect. I replaced the sugar with Splenda and decreased the butter a little. Next time I would use less Splenda. But I think you should first try this recipe as written and then make changes the second time you make it. I will definitely make this for Easter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 3, 2009

I have been looking for this recipe for a longtime. This is a excellent recipe. I made it for my dad because he had never tried carrots this way before and he told me that I needed to make it more often and that he never knew carrots could be used in such a way. Great recipe!!!

Was this review helpful? [ YES ]
1 user found this review helpful