Fresh Carrot Soufflé Recipe

I prepared this dish as a dessert, but we prefer desserts that are not overly sweet, so I increased the amount of carrots to 2lbs. After steaming them until tender, I used an immersion blender to puree them very finely with 1/2 cup of butter, 1/2 cup of brown sugar, cinnamon, nutmeg, and vanilla. Sometimes I prepare this part a day in advance. Just before baking, I add the flour, sugar, and baking powder. The end result is a lovely, fluffy, melt-in-your-mouth treat that reminds me of a lighter, more delicate version of pumpkin pie without the crust. My kids and husband devoured it. I appreciate that I am able to offer my children a "dessert" that is mostly made of vegetables. Two weeks after making this, my husband brought home a 10 lb bag of carrots, so I guess he enjoyed it too!

Rewritten review: I decided to modify the recipe based on recommendations from others by reducing the sugar to 1/2 cup and using a mix of white and dark brown sugar. For next time, I'm considering using only 1/4 cup dark brown sugar. I opted to swap out carrots for squash and steamed it instead of boiling. Steaming is better for preserving the nutrients in squash, which naturally has more sugar content. Rather than making one large soufflé, I chose to make individual mini soufflé muffins in a muffin tin for a potluck. This made serving much easier. To add a twist, I topped the soufflés with bacon bits and minced onion instead of powdered sugar. The end result was a delightful sweet and savory blend that received high praise from everyone.

The recipe was still too sweet for my taste, even though I reduced the sugar to 1/4 cup white and 1/4 cup brown sugar. I opted for 1/2 cup of applesauce instead of margarine, which worked well. The addition of nutmeg and ginger enhanced the flavor nicely. I cooked it on the stove for a full hour to ensure it was adequately softened for mixing, and it turned out perfectly. Since my oven was occupied, I used my toaster oven for the same duration, and it worked just as well. It was slightly too sweet for me; otherwise, I would have given it a five-star rating. I can't imagine using a full cup of sugar as the original recipe suggests, as it would have been too sweet for anyone to enjoy.

This recipe was simple to follow. I adjusted the sugar to 1/2 cup and added 1/2 cup of brown sugar. I baked it in two 1-quart pans for one hour. Upon cutting into it, it seemed like it could have used an extra 15 minutes in the oven. Despite that, it was quite delicious. I wouldn't recommend using it as a main course though.

Rewritten review: Instead of using 1 cup of white sugar, I reduced it by half and incorporated 1/4 cup of white sugar and 1/4 cup of brown sugar. I also halved the amount of margarine by using 1/4 cup of Country Crock spread. To enhance the flavor, I added slightly more than 1 1/2 teaspoons of cinnamon. A sprinkling of brown sugar on top formed a delightful crust once the souffle deflated a bit as it cooled. Overall, this dish is fantastic – not overly sweet, and everyone enjoyed the addition of cinnamon and the brown sugar crust. I prepared it for a small family gathering and returned home with an empty dish! I will definitely be making this again.

If you have a sweet tooth, you will adore this dish. I only used 1/2 cup of sugar and it was still deliciously sweet. Next time, I'll try using even less sugar as the sweetness slightly overshadowed the carrot's flavor. I recommend skipping the powdered sugar unless you're serving it as a dessert. For added carrot flavor, color, and visual appeal, I might clean and chop the carrot tops and arrange them in a circular pattern on top of the souffle next time. With a few tweaks, this dish has the potential to be a five-star treat.

I followed the recipe exactly as written, and it was simply outstanding! The dish tasted like something you would find in a top-tier restaurant. I enjoyed it so much that I brought some leftovers to work every day until it was all gone.

Fantastic! I absolutely adored every morsel of it. I must admit, I was the sole indulger of this delightful treat. But that's perfectly fine, as I justified to myself, "Carrots are beneficial for you." I did make a small modification by using a combination of half brown sugar and half regular sugar. And let me tell you, I simply adored the end result!

Absolutely scrumptious! This dish will definitely become a Thanksgiving tradition for us. It's a bit too sweet for our liking, so we reduced the sugar slightly. Fantastic recipe - much appreciated.

Tastes exactly like pumpkin pie! I reduced the amount of sugar by half and used a combination of 1/4 brown sugar and 1/4 white sugar.