photo by Jonathan Melendez
- Ready In:
- 1hr 5mins
- Preheat oven to 350 degrees and grease the baking dish.
- Mix all ingredients in bowl with a mixer.
- Pour into an 8x8 inch glass baking dish.
- Bake 45-50 minutes, until knife comes clean.
- Can be served hot or cold.
- Refrigerate after finishing serving/cooling.
- Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
- Servings really depend on how much you choose to serve.
Yummy!! A great alternative as a vegetable side dish. I too recommend using about half the sugar recommended in the recipe - its plenty sweet with this alteration. As a time saver, I will prepare the carrots early in the day to make the actual souffle preparation even quicker. I also lightly greased my baking pan although the directions didn't indicate it was necessary, I think it probably helps a bit. Thanks!
I made this exactly as the recipe was written and my results were nothing to rave about like the other reviewers had written. It was so-so, being that out of a family of five only my DH and son said it was ok. Personally I don't care for pumpkin pie and I thought this recipe had somewhat the same consistency. Sorry this recipe just doesn't fit our tastes, so I won't be making it again, but I don't doubt others would like it.
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This dish was fantastic! I made it as part of our New Years Dinner and everyone loved it. I should have made a double batch. Here are just some notes that I made: 1. Instead of sugar, I used Splenda. 2. Instead of real butter, I used I Can't Believe It's Not Butter. 3. Instead of eggs, I used Liquid Egg Whites. Totally delicious. Thanks for posting such a great recipe that I will use over and over again. Oh yeah, my mom asked for the recipe! Happy New Year...
I absolutely LOVED this! I doubled the recipe & substituted margarine for butter. The flavoring is very similar to a pumpkin pie so it's one of those recipies that I think people either really love or ...don't. I'm thinking that I might want to try this in a pie shell sometime.I baked & served this in a white rectangular ceramic dish wich made a beautiful presentation. If there would be 6 stars this recipe would get it from me! Thanks for such a GREAT recipe!
This is always a hit with my family but I double the carrots and keep the rest of the quantities the same as original recipe. You can substitute any winter squash for the carrots. I boil them up, strain them reserving about 3/4 cup of the cooking water, then puree the carrots in the blender adding the reserved cooking liquid and all the other ingredient. Then bake as directed in a greased casserole
Yummy! This is an excellent way to use up a bunch of carrots that are about to go bad. I used margarine instead of butter and it worked fine. I boiled the carrots for 25 mins but next time I'll boil them for 30-35 mins because there were a few pieces that weren't soft enough to mix well with the hand mixer. This recipe seems like it would be perfect for Thanksgiving dinner.
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RECIPE SUBMITTED BY
Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...