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Delicious, nutritious, fairly low calorie, attractive, great texture. My husband and I were very pleased.

I want to add an update, that you can make this ahead of time and even reheated it is still delicious! The word "souffle" made me concerned it would flop if I made it ahead of time, but not so.

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tara portee December 26, 2010

Just wonderful! I'll make this in the future. ANYONE would like it. Great to add a touch of sweetness to a big meal. I used plain yogurt in place of SC and sprinkled pecans on top before baking. I was unsure about the powdered sugar, but it's delicious! I also added a touch of nutmeg and ginger. Looking forward to eating the leftovers for breakfast. Thank you Hepcat! Definate keeper.

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Nikoma April 15, 2009

This was delicious, way better than I would have expected. I only used half the butter and I didn't miss it. Thanks for the great recipe!

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ThisGirlCan March 31, 2008

I didn't know whether to serve as a side or a dessert, this was that delicious! We followed the recipe except no powdered sugar, add baked it in ramekins so everbody had their own personal carrot souffle!! (still 40. min bake time)

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Dadcooks September 20, 2009

I agree super easy to make, colourful and delicious. We all love carrots and this makes for a very nice side dish along with a touch of the unexpected. Other than not dusting the top with icing sugar made as posted and will definitely make again. Thank you for sharing.

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Gerry August 05, 2009

Wow. Loved this. Kids loved it. So easy to make. I didn't dust the top, but it didn't matter, we gobbled. Thanks!

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Cookworm May 12, 2009

Everyone loved it at Thanksgiving, especially my kids. I was pleasantly surprised! The second time I made it, I added 1/2 tsp. cinnamon & 1/4 tsp. nutmeg & it was really good, like pumpkin pie.

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Christy645 January 07, 2009

Everyone raved over this at my Mother's Day brunch. I thought it was fantastic, and was a good side with ham.

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Demandy May 13, 2007

This is definitely a keeper! I made it for a church lunch and got a few compliments and a request for the recipe. I added 1 tsp. cinnamon and 1/2 tsp. nutmeg. I substituted plain low-fat yogurt for the sour cream. I left off the powdered sugar. It tastes exactly like pumpkin pie without the crust. This is just as good as the fattier versions.

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ShaGun May 06, 2007

Outstanding, beautifully colored side dish or dessert. I used brown sugar and yogurt but otherwise made no alterations. Don't wait for a holiday, this is delicious anytime.

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sugarpea January 20, 2005
Carrot Souffle