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Candied Carrot Strips

Use this candied carrot strips recipe when you make John Barricelli's Carrot Cake.

  • yield: Decorates one 8-inch layer cake




  • 4 to 5 large carrots, peeled
  • 6 cups sugar
  • 4 cups water


  1. Step 1

    Using a mandoline, slice carrots lengthwise into 1/8-inch-thick strips, and set aside.

  2. Step 2

    In a medium stockpot combine sugar and water. Bring to a boil, stirring to dissolve sugar. Add carrots, reduce to a simmer, and cook until translucent, 10 to 12 minutes. Will keep refrigerated in syrup in an airtight container for up to 3 days.

Martha Stewart Living, April 1999

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Reviews (1)

  • 22 Dec, 2011

    There are 2 different recipes for these strips. I used this one and they are in the fridge now waiting to be used. The carrot cake recipe that this came from was a real failure. Too greasy and got a stomach ache from eating a couple of broke off pieces. Will try another, much less butter, cake.