CANDIED CARROT CURLS
These edible ribbons of candied carrots add a touch of whimsy to this stunning carrot layer cake. The secret to the 'spring' in their step is an everyday kitchen utensil: a wooden spoon! While the carrot strips are still warm from being candied in the oven, wrap them around the spoon handle to create perky spiralized toppers for cakes and cupcakes.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h35m
Yield Enough to decorate one 8-inch cake
Number Of Ingredients 2
Steps:
- Peel carrots into thin strips. In a saucepan, bring sugar and 3/4 cup water to a boil, stirring until sugar dissolves. Stir in carrots; reduce heat to medium-low and simmer until very soft, about 20 minutes. Let cool in syrup 10 minutes. Drain.
- Preheat oven to 225°F. Arrange strips in a single layer on a wire rack set inside a rimmed baking sheet. Bake until tacky but no longer wet, 30 to 40 minutes.
- Working quickly, spiral carrots around the handle of a wooden spoon (or your finger), and sprinkle with sugar to coat. (If strips harden before you curl them, bake for a few minutes to re-soften.) Let stand on a wire rack until crisp and dry, about 1 hour.
CANDIED CARROTS
My family's favorite vegetable. They are great for the holidays, too!
Provided by Denyse
Categories Side Dish Vegetables Carrots
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
- Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!
Nutrition Facts : Calories 150.3 calories, Carbohydrate 24.5 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 123.2 mg, Sugar 18.7 g
SWEET CANDIED CARROTS
These tender, vibrant carrots have a buttery glaze and a mild sweetness. It's a simple dish, but it sure makes carrots seem special.-P Lauren Fay-Neri, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.
Nutrition Facts : Calories 125 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.
HUMMINGBIRD CARROT CAKE
When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights. To capture the essence of a classic Hummingbird Cake, we stirred shredded coconut and puréed pineapple into our batter and swapped butter for oil to get a rich crumb and featherweight texture. Then we coated the classic frosting with chopped pecans and topped it with a nest of candied carrots.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h40m
Yield Makes one 8-inch layer cake
Number Of Ingredients 18
Steps:
- For the Cake: Preheat oven to 350°F. Brush two 8-by-2-inch round cake pans with oil. Line bottoms with parchment rounds; brush with oil. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt to thoroughly combine. In another bowl, whisk together oil, granulated sugar, eggs, vanilla, and pineapple. Stir wet mixture into flour mixture just until no dry flour remains (if you overmix, the cake will be tough). Fold in carrots and coconut.
- Divide mixture evenly between prepared pans, smoothing tops. Bake until cakes are puffed slightly and golden, and a tester inserted into centers comes out clean, 35 to 40 minutes. Let cool in pans on a wire rack 20 minutes. Turn cakes out onto rack, remove parchment, and let cool completely.
- For the Frosting: In a bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth. Gradually add confectioners' sugar so it incorporates evenly and continue mixing until smooth. Beat in vanilla.
- To Assemble: Split cakes in half horizontally with a long, thin-bladed knife to create 4 layers. For an evenly stacked cake, place a bottom layer, bottom-side down, on a cake plate with edges lined with parchment strips (to catch excess frosting). Spread a scant 1 cup frosting over it. Place a top layer, top-side down, over frosting. Spread with a scant 1 cup frosting.
- Repeat with second top layer and more frosting. Stack last layer on top, bottom-side up. Spread a thin layer of frosting over top and sides of cake to create the "crumb coat," which prevents crumbs from getting into the final frosting layer. Refrigerate remaining frosting and cake until crumb coat is firm, 20 minutes.
- Smooth remaining frosting evenly over cake with an offset spatula. Refrigerate at least 30 minutes and up to 2 days. Press pecans evenly into bottom third of frosting. Pull away parchment; discard. Top with candied carrot curls.
CANDIED CARROT CURLS
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Provided by Melissa Roberts
Categories Side Bake Hanukkah Kid-Friendly Carrot Fall Winter Boil Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 15 garnishes
Number Of Ingredients 5
Steps:
- Peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices. Peel wide strips, reserving them, until you get about 15 (there will be a few extra).
- Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Add wide carrot strips and simmer, uncovered, 15 minutes. Strain through a sieve into a bowl, discarding syrup. Let stand 15 minutes.
- Preheat oven to 225°F with rack in middle.
- Line a large baking sheet with nonstick liner, then arrange candied carrot slices flat in 1 layer on sheet. Bake until dry but still flexible, about 30 minutes. (Leave oven on.) Wind carrot strips, 1 at a time, around end of handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to lined baking sheet.
- Return curls to oven to dry until crisp, 30 to 45 minutes more. Cool completely on baking sheet.
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- 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). 1-inch wide strips work best.
- 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.
CANDIED CARROT CURLS - SOUTHERN LIVING
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Author Pam LolleyTotal Time 1 hr 35 mins
- PREPARE CARROTS. Preheat oven to 225°. Line a baking sheet with parchment paper, and lightly grease with cooking spray. Remove 15 to 20 long strips from carrots, using a vegetable peeler. (Strips will get wider as you get close to the core of the carrot.)
- COOK AND DRAIN. Bring 1 cup water and 1 cup sugar to a boil in a large heavy-duty saucepan over medium-high heat. Add carrot strips, and reduce heat to medium-low. Simmer carrot strips 15 minutes. Drain in a wire-mesh strainer, and cool 5 minutes.
- BAKE THE STRIPS. Spread cooked carrot strips 1 inch apart in a single layer on prepared baking sheet. Bake at 225° for 30 minutes. As the carrot strips bake, they will begin to look translucent. Remove from oven. (Strips will be warm but cool enough to handle.)
- CREATE THE CURLS. Working quickly, wrap each carrot strip around the handle of a wooden spoon, forming curls. Gently slide off spoon. Sprinkle with sugar, if desired. Let curls sit at room temperature until completely dry (about 30 minutes).
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