Carrot Souffle'

Simply amazing!!! It tastes like the filling in a pumpkin pie and my husband agreed. This is so good and for a gluten-free dessert, here is how I adapted the recipe: Only use 1/4 cup of light brown sugar. Just use 3 eggs. I omitted the butter. I dumped all of the ingredients into my food processor and blended till smooth. I just used butter to grease the pie plate where I put the mixture and baked for 50 minutes. If you are an ex-pat living overseas and cannot get pumpkin pie, this recipe is the pie filling for you. Seriously yummy!

I used 1 two pound bag & 1/4c sugar because these often come out too sweet for me. I used 4 eggs. It was perfect. We could taste the spices, it wasn't too sweet, it was a bit custardy (YEAH!!) and just YUMMY. We had guests whose dd doesn't eat much but liked this. :) Thank you!

Very good! My 9 year old son happily ate it and then went back for seconds and thirds when usually he won't touch cooked carrots=)

I enjoyed the Carrot Souffle. It was different, yet good. I had a few problems, but they were my fault, not the recipe's. I didn't get the carrots cooked enough, despite the fact that the recipe emphasizes that the carrots should be 'very' tender. As a result, I had lumps, but that did not affect the taste. I will definitely make this recipe again and I recommend it to anyone who really likes carrots.