Food & Cooking Recipes Dessert & Treats Recipes Decorative Marzipan Carrots Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 24 These marzipan carrots might entice the Easter bunny to the table. Ingredients 2 ounces marzipan: 1 ounce tinted orange and 1 ounce tinted green Confectioners' sugar, for rolling Directions Divide orange marzipan into 24 pieces. Using your hands, roll each piece into a carrot shape. Using a paring knife, make crosswise grooves in each carrot. On a work surface lightly dusted with confectioners' sugar, roll out green marzipan to 1/4 inch thick. Using a small leaf-shape cookie cutter, cut out 24 leaves. On one side of each leaf, make 1/8-inch-long slices with a paring knife, and gently fan to create a fernlike effect. Using a toothpick, make a tiny hole (about 1/4 inch deep) in the top of each carrot. Gently push stem end of each leaf into a carrot with toothpick. Carrots can be stored at room temperature in an airtight container between layers of parchment paper up to 2 weeks. Cook's Notes To tint the marzipan a carrot-orange shade, use a combination of orange, red, and just a touch of brown gel-paste food coloring. To tint the stems, use green and yellow food coloring. Rate it Print