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Candied carrot curls on a blue plate.

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.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Cooling Time 35 minutes
Total Time 1 hour 25 minutes
Servings 16
Calories 55kcal


  • 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.


Calories: 55kcal