Use these colorful carrot strips to decorate our Carrot-Ginger Layer Cake. Martha made this recipe on "Martha Bakes" episode 712.

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Ingredients

Ingredient Checklist

Directions

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

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  • In a small stockpot, combine 4 cups sugar and 2 cups water. Place over high heat and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. Add carrots and reduce the heat to medium. Cook until carrots are translucent, about 25 minutes.

  • In another small stockpot, combine the remaining 3 cups sugar with 1 cup water. Place over high heat, and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. When the sugar has completely dissolved, remove from heat. Use a slotted spoon to transfer candied carrots from the syrup in which they boiled to this new sugar syrup. Let stand until completely cooled; discard the old syrup. Transfer carrots and new sugar syrup to an airtight container and store, refrigerated, up to 3 days.

Reviews (1)

24 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 0
Rating: Unrated
12/22/2011
There are 2 different recipes for these strips. I used this one and they are in the fridge now waiting to be used. The carrot cake recipe that this came from was a real failure. Too greasy and got a stomach ache from eating a couple of broke off pieces. Will try another, much less butter, cake.