Candied Carrot Curls

Candied Carrot Curls Recipe
Photo: Chris Simpson
Prep Time:
25 mins
Total Time:
2 hrs 35 mins
1 decorate 8-inch cake

These edible ribbons of candied carrots add a touch of whimsy to this stunning carrot layer cake. The secret to the 'spring' in their step is an everyday kitchen utensil: a wooden spoon! While the carrot strips are still warm from being candied in the oven, wrap them around the spoon handle to create perky spiralized toppers for cakes and cupcakes.


  • 3 large orange or yellow carrots (or a combination), peeled

  • ¾ cup granulated sugar


  1. Peel carrots into thin strips. In a saucepan, bring sugar and 3/4 cup water to a boil, stirring until sugar dissolves. Stir in carrots; reduce heat to medium-low and simmer until very soft, about 20 minutes. Let cool in syrup 10 minutes. Drain.

  2. Preheat oven to 225°F. Arrange strips in a single layer on a wire rack set inside a rimmed baking sheet. Bake until tacky but no longer wet, 30 to 40 minutes.

  3. Working quickly, spiral carrots around the handle of a wooden spoon (or your finger), and sprinkle with sugar to coat. (If strips harden before you curl them, bake for a few minutes to re-soften.) Let stand on a wire rack until crisp and dry, about 1 hour.

Cook's Notes

Save any residual simple syrup from this recipe to lend an earthy sweetness to cocktails or lemonade.

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