I don’t want to brag or anything, but turning vegetables into candy is my superpower.
The first time I did this my family was beyond impressed. Not only do these Candied Carrots make a fantastic topping for carrot muffins, cupcakes, cakes and more, you can even eat them straight up!
I had become so used to hiding veggies in things like brownies , cookies and pancakes in order to get extra veggies into my kids, that the first time I made these, it actually seemed a bit brazen to be flaunting veggies ON TOP of my baking! So, I was even more surprised by my kids’ reactions; my daughter loves them so much she begged me to make them again!
EASY Candied Carrots
My recipe is a bit different than some of the other recipes out there because it’s EASY! You don’t have to do any fancy wrapping of carrot pieces around objects. Other recipes I’ve come across require wrapping every single piece of carrot around a wooden skewer! Seriously. I don’t know about you, but I have much better things to do with my time! For these, you simply use a julienne/vegetable peeler to shred them. You only need to use a couple of carrots anyway.
Candied Carrot Garnish
These candied carrots are the perfect topping on my Carrot Cake Dessert Pizza!
And make a great garnish on these Carrot Cake Doughnut Muffins
The little extra time these take to make is totally worth the cool look (and taste) you get as a garnish/topping on your muffin, cupcake, cake or dessert.
If you need a Julienne/Vegetable Peeler, here are my Amazon recommendations:
Candied Carrots
Ingredients
- 1/4 cup water
- 1/2 cup sugar
- 3/4 cup shredded carrots I used my julienne tool
Instructions
- Shred carrots with julienne/vegetable peeler.
- In a small saucepan heat water and sugar till the sugar dissolves. Bring to the boil, add the carrots, and simmer for 10 minutes.
- Turn off the heat and leave to stand for another 5 minutes.
- Remove carrots with a slotted spoon, draining off as much liquid as possible and spread the carrots out on a parchment lined baking sheet.
- Let them dry 24 hours in a cool, dry place OR bake in oven on low (200 degrees F) for 2 hours or until carrots are dried (as in photo) * I let them dry overnight, then put them in the oven for about 20 minutes to dry out completely.
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