Candied Carrot Strips

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

  • Yield: Decorates one 8-inch layer cake
Candied Carrot Strips

Source: Martha Stewart Living, April 1999


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


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

  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.


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