Reviewed: Apr. 24, 2012

So since I don't have anything to compare this to, I'm going to give it a mid rating. I think one should puree the carrots. Before doing so, I recommend putting the drained carrots on a cheese cloth or paper towels to drain all excess water. I didn't really get that taste of vanilla either, maybe dash more next time or add real bean in the puree process. This was a bit watery, a bit chunky and not exactly what I was expecting. It was delicious, as sugar & vanilla makes anything delicious.

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Reviewer:

Misha888

Cooking Level: Expert

Home Town: Newton, New Hampshire, USA

Living In: Gilford, New Hampshire, USA

Reviewed: Apr. 21, 2012

Very good. Like other reviewers, I reduced the amount of sugar, using 1/4 cup each of brown and white sugar, and that was ample. I used half butter and half margerine, and also added 1/2 tsp of nutmeg to the mix. Will definitely make again.

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Reviewer:

Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

Reviewed: Apr. 4, 2012

This has become a Thanksgiving regular in our family. It reminds me of a cafeteria dish at Pic-a-dilly in Houston.

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Reviewer:

Veggimom

Home Town: Houston, Texas, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 27, 2012

I didn't have any powdered sugar on hand, but I did have powdered Vanilla, YUM!

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Reviewer:

lrducote

Reviewed: Mar. 4, 2012

I absolutely love this dish and so does my family. I haven't tried making it with half the sugar like a lot of reviewers mention since I love sweet stuff. I do add a little extra vanilla to it though. As some have mentioned this could be served as a dessert and I have actually had something almost just like it for dessert at Indian restaurants (I don;t know what they call it but it was served as dessert for my brother's birthday by the restaurant).

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Reviewer:

Nevermore1

Reviewed: Feb. 26, 2012

the best way in the world to eat your carrots! i scrubbed instead of peeled & steamed instead of boiled the carrots (leaving the small amount of liquid with all the nutrients in it). i halved the butter (instead of margerine) & the sugar (1/4 c white, 1/4 c brown) & added a tsp each of cinnamon, ginger & cloves! if u like carrot cake, u will love this so much u will want to save it for dessert! :)

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Reviewer:

debra

Reviewed: Jan. 26, 2012

This was great and the whole family enjoyed it. I cut the butter and sugar in half. Used a gluten free flour and granulated cane sugar since it has a lower glycemic value. Could have cut back even more on the sugar and it would still be sweet. Thanks for sharing!

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Reviewer:

Shannon A

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Cooking Level: Intermediate

Home Town: Catonsville, Maryland, USA

Living In: West Friendship, Maryland, USA

Reviewed: Jan. 22, 2012

pretty good. nice healty dish.

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Reviewer:

nicolen

Reviewed: Jan. 19, 2012

Wonderful basic carrot souffle. I took it to the next level by using half white sugar and half brown sugar for more flavor (I only used about 1/3 c. of each and it was nicely sweetened.) I also added cinnamon, nutmeg, extra vanilla, and a pinch of salt, as well as approx. 1/4 c. evaporated milk (half & half or cream would work as well). The second time I made this, I added an extra egg, which seemed to make for a fluffier souffle. BTW, since it's a "souffle," be sure not to grease your casserole, or it won't rise correctly.

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