Candied Carrot Curls Recipe
Your best carrot cake recipe will taste even better with a few Candied Carrot Curls on top of the frosting…a picture perfect embellishment. Use this easy method for curling carrot ribbons to put a pretty finishing touch on cupcakes, too.
- 2 large carrots peeled
- 1 cup water
- 1 cup sugar plus more for sprinkling the curls
Preheat oven to 225 degrees. Line a rimmed baking sheet with parchment paper and coat with nonstick spray.
Using a vegetable peeler, shave off 15 to 20 long strips of carrot (strips get wider as you peel in to the middle of the carrot).
In a medium saucepan, add 1 cup water and 1 cup sugar and bring to boil. Add carrot strips, reduce heat to medium-low, and simmer 15 minutes. Drain well and cool 5 minutes.
Arrange carrot strips in a single layer on prepared baking sheet (no touching). Bake until the carrot strips begin to look translucent and have dried out, about 30 minutes.
As soon as the carrot curls are cool enough to handle but still warm, working quickly, wrap each carrot strip around the handle of a wooden spoon to form a curl. Gently slide off handle and sprinkle with sugar. Let sit at room temperature until completely dry, about 30 minutes.