These candied carrots are easy to make (no curling individual carrot strips involved) and they make a fantastic topping/garnish for carrot muffins, cupcakes, cakes and more. Not only are they a fun and edible decoration, you can even eat them straight up!
*NOTE: The photos in this recipe card will NOT print unless you set them to print by selecting "recipe image"
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.
📋 Candied Carrot Recipe
Amount Per Serving
Calories 27Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 1002IU20%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.