Food & Cooking Recipes Dessert & Treats Recipes Petite Marzipan Carrots 3.5 (11) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 12 Marzipan is a mixture of almonds, sugar, and sometimes egg whites. Its soft, pliable texture makes it ideal for sculpting and decorations. It's available in the baking aisle of supermarkets. Ingredients 1 ounce marzipan Orange and red gel-paste food coloring Unsweetened cocoa powder, for decorating Small fresh carrot fronds, rinsed and dried well Directions Tint marzipan with orange and red food coloring, a drop at a time, to reach desired color. Divide into 12 pieces. (Cover with plastic wrap when not using.) Shape each piece into a ball, then roll into logs, tapering 1 end, to resemble carrots. Dip a paring knife into cocoa powder. Make tiny indentations in each carrot with cocoa-dusted knife to evoke the vegetable's texture. Carrots will keep, covered, for up to 1 week. Push fronds into top of each carrot before serving. Print