These candied carrots are a deliciously simple, and a fun way to decorate your cake. They add a touch of bright color, are nicely sweetened and have the texture of fruit leather, which is great for snacking.
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Last week I shared my favorite recipe for cream cheese buttercream frosting, it’s amazing stuff, you should check it out.
It’s a really delicious recipe, but photographing it is a little boring. The pictures turned out looking like a sea of white and not very appealing, it was really difficult telling what it was. It needed color!
I could have topped it with some candy and called it a day, but that didn’t seem right, I wanted the images to scream, cream cheese frosting. And, what screams cream cheese frosting more than carrot cake?
I decided to go with some candied carrots. For some of you that might sound a little weird but I’m telling you they are amazing, not just for decorating but for snacking. My kids go nuts whenever I make them.
1 cup sugar, plus more for decorating (optional)
1 cup water
2-3 large carrots
Simple Steps for Making Candied Carrots
Clean the carrots and then decided how you want to cut them. There are a few different ways you can do it. You can grate them, which is great if you want to use them for a sprinkling effect. You can thinly slice them, which is what I do for the kids snacks. Or, you can use a peeler to make long strips, which is great for making curly-Q’s.
Preheat the oven to 225°F. Line a baking sheet with parchment paper and then give it a light coat of cooking spray.
Grab a heavy saucepan, add the water and sugar and bring to a boil over medium-high heat. Once it comes to a boil and the sugar is completely dissolved, turn the heat down to medium low.
Add the carrots to the pan, making sure that they are all submerged in the liquid. Let it simmer for 15 minutes.
Remove from the heat and drain, using a mesh strainer. Transfer the carrots to the baking sheet, making sure that they are laid out flat and not touching each other.
Bake for 30 minutes. Once the carrots are translucent, remove from oven, sprinkle with sugar if desired and let cool.
If you are making curly-Q’s, you’ll want to do this while the carrots are still hot. To make them, wrap the carrot around the handle of a wooden spoon, then slide it off and let it cool.
- 1 cup sugar, plus more for decorating (optional)
- 1 cup water
- 2-3 large carrots
- cooking spray
- Preheat the oven to 225°F. Line a baking sheet with parchment paper , lightly spray with cooking oil.
- Clean carrots and cut to desired shape. (see notes)
- In a heavy saucepan, add water and sugar, bring to a boil over med-high heat.
- Add carrots, lower heat to medium-low and simmer for 15 minutes.
- Remove from the heat, drain and transfer to a baking sheet.
- Arrange carrots so they are flat and not touching.
- Bake 30 minutes or until translucent. Sprinkle with sugar and let cool.
Slice - for snacks
Peel - for making curly-Q's
**For Curly-Q's - While the carrots are still hot, wrap around the handle of a wooden spoon, then slide it off and let cool.
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I get a lot of oos and ahs whenever I make these candied carrots. They are very deceiving, just because they look amazing people assume they are difficult to make. Don’t be fooled, they are super simple, so simple that you’ll want to make them all of the time!
Do you have a carrot recipe that people oo and ah over?