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.

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Reviewer:

joanna

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.

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Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Colonial Heights, Virginia, USA

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!!!

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Reviewer:

splendid*

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

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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Reviewer:

gitalala

Reviewed: Mar. 9, 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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Reviewer:

MAGGIE1179

Cooking Level: Expert

Reviewed: Mar. 8, 2009

Another favorite at holiday time

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Reviewer:

YAELIE24

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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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Reviewer:

dianneher

Reviewed: Mar. 1, 2009

More delicious then I ever thought cooked carrots could be!!

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Reviewer:

sosfolk

Cooking Level: Intermediate

Reviewed: Feb. 22, 2009

My kid's have repeatedly asked me to make this!

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Reviewer:

yocurt

Reviewed: Feb. 16, 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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