The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 22, 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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 18, 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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 23, 2009
Definitely a keeper! I followed everyone's suggestions and lessened the sugar and maybe i just have a sweet tooth but I will add a little more sugar next time. I also used half the butter and it turned out just fine, excellent actually!
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Cooking Level: Beginning

Living In: Hattiesburg, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 20, 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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.
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Cooking Level: Expert

Home Town: Carroll, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 14, 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 14, 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!
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riz

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 7, 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!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 6, 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.
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Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA
Living In: Alexander, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 20, 2009
I've been making this recipe for about one year now on a bi-weekly basis. My son and DH fight over the last spoonful every time. But I changed the recipe a little bit to make it healthier. I use 2 pounds of carrots, and I don't use any oil, butter or margarine. It just is not needed. It doesn't change the taste or texture at all and just adds calories. I also add a few drops of water when I puree the carrots. I also bake it in a loaf pan. If you are making this for a crowd you need to double the recipe or even triple it. Two pounds of carrots pureed isn't very much!Enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 10, 2009
I found this recipe as I was looking for a new way to serve carrot after ending up w/ a 50 lb. bag of them. I took it to our bible study potluck & it was devoured in under 10 minutes w/ rave reviews. We had pizza,fried chicken, cornbread & buffalo wings but the one thing that everyone couldn't get enough of was the carrot souffle, go figure! I did cut the sugar in half and used brown, but I probably would have done that anyway w/o even reading the other reviews. I added about 1 more tbsp of flour and ginger & nutmeg but overall it was basically the original recipe. Fabulous!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 9, 2009
Another favorite at holiday time
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
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Reviewed: Mar. 3, 2009
Not bad. I didnt get the carrots real smooth, so it was a little chunky, but still good. My kids didnt like it. I did cut the sugar in half. It was sweet but not real sweet. Definetly had lots of carrot taste, but sweet carrots. My husband and I liked it. Different way for carrots.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 2, 2009
More delicious then I ever thought cooked carrots could be!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 23, 2009
My kid's have repeatedly asked me to make this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 18, 2009
I love this. I cut sugar in half. The sugar that I used was 1/2 white and 1/2 splenda brown. Used margarine not butter. My family LOVED this. They thought it tasted like pumpkin pie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 26, 2009
super easy! I have never made souffle before, and this was awesome! the only thing I changed was to half the sugar. my 8 year old nomally don't like carrot much, he ate half of the souffle (that's 1lb of carrot!!!) he stopped only because I made him save some of the rest of the family. thank you so much for such a great recipe!
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Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 20, 2009
Delicious and easy! I reduced the sugar also and added cinnamon. I will try a bit less butter next time to see how it affects the result. It was very well received by our guests who are foodies. We served it with vanilla yogourt on the side.
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Cooking Level: Expert

Home Town: Quebec, Quebec, Canada

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