Skip to main content New<> this month
Get the Allrecipes magazine
Carrot Souffle
December 22, 2005

Really, truly fantastic! I cut the sugar down to 1/2 cup, pureed the carrot mixture in the food processor and sprinkled a small am't of cinnamon and nutmeg over the top when it came out of the oven. It came out fabulously well--light and airy, yet buttery sweet and delicious. I served it with coconut crusted chicken and the meal was superb.

  1. 248 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars