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Candied Carrots

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


  • 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


  • 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.
Nutrition 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.

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Average Rating:
  • delowenstein
    Jul 13, 2016

    I found this dish to be very tasty! I will say: The cumin was more of a spicy touch, ratherthan candied! I used LESS carrots-about 2 cups sliced baby carrots, but kept the restof the recipe as is. I used a saucepan, rather than a skillet.

  • okieshooter
    Aug 22, 2014

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

  • ReneDoc
    Dec 9, 2012

    No comment left

  • ramsaych6
    Apr 15, 2009

    No comment left

  • Kimberly Ann Payton
    Apr 12, 2009

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