Carrot Recipes

Carrot Candy Recipes

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Abigals Carrot Cinnamon Candy

1 lb Carrots; peeled, cut in 1/2" chunks
1 cup Sugar, plus more for sprinkling
2/3 cup Fresh orange juice
1/4 cup Fresh lemon juice
2 ts Ground ginger
1/2 ts Ground cinnamon

In a large, heavy-bottomed saucepan, combine carrots and l/2 cup water.

Bring to a simmer over low heat; cover and cook slowly until soft, about 30 minutes.

With a potato masher, mash the carrots and any remaining liquid. Stir in sugar, orange juice and lemon juice.

Return to a simmer over low heat and cook, stirring constantly, until a thick paste forms - about 50 to 60 minutes.

Stir in ginger and cinnamon then Let it stand until cool enough to handle.

Sprinkle a small cutting board and rolling pin with water.

Turn carrot mixture onto the board and roll into a l/2" thick rectangle.

Sprinkle generously with sugar.

Let stand, covered with cheesecloth or a towel, for one day, until the top feels dry.

Cut into 1" wide strips.

Turn and sprinkle the other side of the strips generously with sugar.

Let stand, covered with cheesecloth or a towel, for another day. Turn the strips daily, until the candy is dry up to 4 days. After the strips feel crisp, cut into 1" diameter squares. Sprinkle again with sugar. Store in an airtight container


Carrot Candy Recipe From From The NY Times

8 medium carrots (about 1 pound)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon cumin, optional

1. Heat the oven to 225 degrees.

Peel carrots and cut into 1/8-inch coins.

Toss with olive oil, salt and cumin, if you’re using it, then spread on a baking sheet in a single layer. Cook until slightly shriveled, dehydrated and sweet but still soft and chewy.

You might have to move them or the pan around to ensure they don’t burn or get too crisp.

2. Start testing carrots after about 2 hours and remove from oven when they’re as chewy or crisp as you like, another 30 to 60 minutes. Cool thoroughly before storing in an airtight container.

Kosher Carrot Candy

1 3/4 cups Sugar
3 tb -Water
1 lb Carrots; scraped and grated
1 ts Ginger
1/2 cup Walnuts, finely chopped
2 tb Lemon juice

Mix the Sugar and water and dissolve in a saucepan over low heat.

Stir in the carrots, then bring to a boil. Boil for about 30 minutes or until mixture is very thick.

Remove from the heat, then stir in the ginger, walnuts and lemon juice.

Pour into a greased square pan and allow to cool before cutting it into squares.When completely cool, remove from the pan.