Candied Carrots Recipe
Candied Carrots Recipe photo by Taste of Home
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Candied Carrots Recipe

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When I was a girl, Mother made carrots taste more like candy than a vegetable with this recipe. She'd serve them, garnished with parsley, in a pretty bowl. They looked too good to eat - but that didn't stop us! -Helen Vail, Glenside, Pennsylvania
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings


  • 1-1/2 cups water
  • 2 pounds carrots, sliced 1/2 inch thick
  • 2 cinnamon sticks (3 inches)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 6 tablespoons honey
  • 4 teaspoons lemon juice

Nutritional Facts

1/2 cup: 78 calories, 1g fat (0g saturated fat), 0mg cholesterol, 56mg sodium, 20g carbohydrate (0g sugars, 0g fiber), 1g protein Diabetic Exchanges: 1 starch.


  1. Bring water to a boil in a large skillet; add carrots, cinnamon sticks, cumin and ginger. Reduce heat; cover and simmer for 10 minutes. Add honey and lemon juice. Bring to a boil. Boil, uncovered, for 4 minutes or until the liquid evaporates and the carrots are tender. Yield: 6-8 servings.
Originally published as Candied Carrots in Taste of Home February/March 1998, p35

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delowenstein 250405
Reviewed Jul. 13, 2016

"I found this dish to be very tasty! I will say: The cumin was more of a spicy touch, rather

than candied! I used LESS carrots-about 2 cups sliced baby carrots, but kept the rest
of the recipe as is. I used a saucepan, rather than a skillet."

okieshooter 80368
Reviewed Aug. 22, 2014

"Lovely sweet flavor. The cumin was a surprise ingredient but added another layer of flavor. We will have this dish again."

Kimberly Ann Payton 202596
Reviewed Apr. 12, 2009

"I did not think that cumin made the carrots taste candied. Did not care for this dish."

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