Candied Carrot Curls

Thinly sliced carrots candied in pineapple juice and curled making a cool decoration for your next carrot cupcake. 


2 large carrots

1 cup pineapple juice

½ cup granulated sugar


Vegetable peeler

Medium Pot



Parchment paper



  1. Thinly peel 2 large carrots, aiming for at least 30 slices. 
  2. In a large saucepan, bring the pineapple juice and the sugar to a boil.  Add the carrots and boil for another minute before reducing the heat to a simmer.  Let the carrots simmer for 15 to 20 minutes. 
  3. Line a large cookie sheet with parchment paper.
  4. Preheat the oven to 225ºF
  5. Drain the liquid from the carrots and then carefully lay each carrot strip onto the parchment paper, making sure they don’t touch. 
  6. Bake for 30 minutes. 
  7. Once carrots are out of the oven it’s time to curl.  Spray the ends of a pair of chopsticks, or end of a wooden spoon with cooking spray.
  8. Going slice by slice, wrap the carrot around the end of the chopstick.  Wait 20- 30 seconds, then slide the carrot off the stick, keeping the curl intact.  Return the curl to the cookie sheet.  Repeat until all of the carrots are curled.