Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Candied Carrot Curls 3.0 (1) 1 Review By Greg Lofts Greg Lofts Website Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on March 12, 2020 Print Rate It Share Share Tweet Pin Email Photo: Chris Simpson Prep Time: 25 mins Total Time: 2 hrs 35 mins Yield: 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. Ingredients 3 large orange or yellow carrots (or a combination), peeled ¾ cup granulated sugar Directions 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. 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. 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. Rate it Print