Candied Carrot Curls
Servings: 1 cakes worth
These curls add a delightful crunch, taste great and add a special touch to this carrot cake. They are also surprisingly easy to make.
INGREDIENTS LIST
- 1-2 pieces orange or yellow carrots (or a combination) (peeled)
- 200 g caster sugar
- 200 g/ml water
Preparation
- Choose a saucepan with a wide base, so that the carrot strips will lie flat in the bottom without curling up the edges. Bring the sugar and water to a boil, stirring until the sugar has dissolved. Using a vegetable peeler, cut thin strips from the carrot lengthways. I prefer to discard the first couple of strips and the last as they are very small. Using the strips closer to the centre of the carrot as they are wider.
- Place the strips of carrot into the saucepan and reduce the heat to medium-low and simmer until very soft, about 15 minutes. Meanwhile, preheat oven to 120°C / 110°C fan / 230°F / gas 1/2 and prepare a baking tray lined with greaseproof paper.
- Once the time is up, drain the carrots in a strainer over a heat proof bowl and leave them until they are cool enough to handle 5-8 minutes.Baking: arrange strips in a single layer on your prepared baking tray and bake until tacky but no longer wet, 30 to 40 minutes.
- Working somewhat quickly, spiral the carrot strips one at a time around the handle of a wooden spoon. Allow to sit a few seconds then slip it off.(If strips harden before you curl them, bake for a few minutes to re-soften.)
- Allow to cool completely, then add to the top of the carrot cake or store in an air tight container.
