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Candied Carrots Recipe

Candied Carrots Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Candied Carrots

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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."

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
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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