This was so good!! I used a 2 lb. bag of baby carrots and steamed them for 45 minutes, so they were very easy to mash with a potato masher. I think getting carrots that are already cleaned and peeled was important for this recipe because that way you know you will have the 2 lbs the recipe called for. That might be why some others had that "eggy" taste - mine didn't at all. I used 3/4 cup sugar and that was the perfect amount for me. (I like it sweet!) I also added cinnamon and nutmeg and baked it for an hour based on other reviews. I will be making this all the time now because my two and a half year old daughter who wont even think about eating carrots loved this dish!!
This was good, and almost didn't taste like carrots! I cut the sugar to a 1/2 cup,and added a pinch of cinnamon and nutmeg.As a past reviewer mentioned grating the carrots before boiling,I decided to try that,and it was very easy to mash the carrots that way.I also followed another reviewers advice to bake for an hour to let it carmelize,that made it good, and it didn't burn!
I love this recipe. I use two cans of sliced carrots instead cooking fresh carrots. I just drain them and mash them with a potato masher. It is a very quick and easy dish.
This souffle tastes EXACTLY like the one made by Piccadilly Cafeteria! DEEEELICIOUS!
There are a two caveats, though:
1. If you don’t have a food processor that will chop the carrots VERY fine, it’s not worth making this recipe – it will taste like…boiled carrots. I thought I could “chop” up the boiled carrots with my hand mixer, but it didn’t work too well. The large chunks of carrots didn’t taste good at all. It also didn’t look very appetizing.
2. If you are halving or otherwise modifying the amounts in the recipe, ROUND DOWN on the eggs. I rounded up, and it made the soufflé very eggy-tasting and too moist.
Otherwise, GREAT recipe!
I made this and had just a few tips. Definitely use a Cuisinart to blend the carrots after they're cooked. I tried to use my ricer and the carrots broke it!! And I cook it at least an hour to get the carmelizaiton that I love so much. Also DO NOT substitute margarine for butter.
This recipe became a family favorite overnight!! I followed other reviewers' suggestions and used only half a cup of sugar instead of a full cup. I was the only one at the table that thought it was still a bit too sweet. The sugar and eggs masked the taste of the carrots almost completely in my opinion so I may use less of those in future attempts. I boiled the carrots for about 30 minutes instead of 15 - they were very easy to mash. All in all this one's a keeper!
I love this recipe. I have made it several times. I use 2 eggs, brown sugar and pumpkin pie spice. This is a hit wherever I bring it.
Overall great recipe. My boyfriend always gets this at Piccadilly Cafeteria and he was excited when I told him I was going to make it. I read the reviews and cut sugar to 3/4 cup and butter to 1/4 cup. He liked it and said it was sweet enough but felt it needed butter. I will definitely make it again but I will use the full 1/2 cup butter, a bit more baking powder since mine didn't rise very much, and cook the carrots a bit longer (I did 1 hr this time) to see if they'll get creamier. Side note: my sister came to visit and LOVED the leftovers!
Definitely a 5 star!!!
Took this to a BBQ and it was a huge hit.
I read through almost all the reviews before I made it and changed these thing per popular opinion by other reviewers:
used 1/4 cup white sugar + 1/4 cup brown sugar
no powdered sugar
1/4 tsp. cinnamon + 1/4 teaspoon nutmeg
pinch of salt
baked for 45 minutes.
SO good!!! And a great way to use up lots of extra carrots!
Note: 2 pounds of carrots is equal to approximately 12-16 medium carrots OR 7 cups of peeled and diced carrots
This was much too sweet but not too bad. If I made it again I would cut the sugar in half (as other ratings suggest) and add spices (cinnamon nutmeg etc.).
