Let me put you on game, don't sleep on Candied Carrots! This is one of those side dishes that proves you don’t need fancy ingredients to make something taste amazing. After sharing my Southern recipes online for more than a decade, I can promise you this version is seasoned right, foolproof, and just like the ones I grew up on.
This Candied Carrots recipe is the sister recipe to Candied Sweet Potatoes.
Candied Carrots Ingredients
- Carrots: You can use regular full-sized carrots or baby carrots for this recipe. I usually go with the bigger ones because they’ve got more flavor and hold up better when they cook down, but baby carrots will do the trick too. Just try to keep the pieces about the same size so they cook evenly, if some are too thick, go ahead and slice them down so everything finishes at the same time.
- Butter
- Brown Sugar and Granulated Sugar
- Cinnamon, Nutmeg, and Cloves
- Salt
- Flour
- Vanilla Extract
How to Make Candied Carrots
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the carrots: Wash, peel, and slice the carrots into even pieces so they cook evenly.
- Make the glaze: In a large skillet or saucepan, melt the butter over medium heat. Stir in the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and a pinch of salt. Let the mixture bubble until the sugar starts to dissolve and the mixture looks glossy.
- Add the carrots: Toss the cooked carrots into the skillet, stirring until every piece is coated in the spiced glaze.
- Simmer: Reduce the heat to low and place the lid on the pot. Simmer and cook the carrots.
- Mix the slurry: In a small bowl, whisk together the flour with a few tablespoons of water until smooth and lump-free.
- Thicken the glaze: Slowly whisk the slurry into the bubbling sugar-butter mixture. Stir until the glaze thickens slightly and coats the back of a spoon.
- Serve: Spoon into a serving dish and serve warm. They should be tender, buttery, spiced, and perfectly sweet.
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Candied Carrots
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 2 pounds carrots Peeled, and sliced into ½-1 inch pieces.
- ½ cup unsalted butter
- ½ cup brown sugar or sweetener
- ½ cup white sugar or sweetener
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup water
Glaze Thickener
- 1 tablespoon all-purpose flour
- 1 tablespoon water
Instructions
- Heat a pan or pot on medium-high heat and add the butter.½ cup unsalted butter
- When melted, add the white sugar (or sweetener), brown sugar (or sweetener), ground cinnamon, nutmeg, cloves, and salt. Stir. You want to ensure the sugar melts down, but don't overcook the glaze.½ cup brown sugar or sweetener, ½ cup white sugar or sweetener, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt
- Once the sugar has melted, add in the vanilla extract and stir. The glaze will thicken.2 teaspoons vanilla extract
- Pour in the water and stir until the glaze caramelizes.¼ cup water
- Add in the diced carrots and stir until the carrots are fully coated in the glaze.2 pounds carrots
- Reduce the heat to low and place the lid on the pot.
- Simmer and cook the carrots for 8-12 until the carrots are tender. Cook time will vary based on the size of your carrots.
- Combine the flour in a separate bowl and stir until the flour is fully incorporated to create a slurry. Add 2 tablespoons of the glaze from the pot to the bowl with the flour slurry. Stir to fully combine. This is important. If you don't fully incorporate the mixture, you will end up with clumps of flour in your glaze.1 tablespoon all-purpose flour, 1 tablespoon water
- Open the pot and pour the slurry into the pot and stir. The glaze will thicken.
- Cool before serving. The glaze will thicken even more upon standing.
Notes
- We love the glaze. It's the best part of making this dish. It's served Southern style which includes a good hefty amount of glaze, if it's too much for you consider using half of the servings noted for the glaze ingredients.
- If making candied carrots for the first time, you may want to test out your desired level of sweetness. You can start with half of the recommended servings above. From there, continue to build and taste repeatedly until the dish suits your needs.
- You can omit any of the spices in this recipe, make it suit your taste.
- Watch your carrots closely. The dish will cook at varying speeds based on the size potatoes you use. You may need more or less time.
- You can use cornstarch instead of flour if you wish. I have better results using flour here.
- If your glaze has clumps of flour, you used flour that is not fresh/expired or you didn't fully incorporate it with liquid prior to adding it to the pot.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
For freshly cooked candied carrots, you can prepare some elements ahead of time to streamline the process. You can peel and slice the carrots in advance and store them in the refrigerator until ready to cook.
You can also prepare the candied glaze (butter, sugar, spices) ahead of time and store it in the refrigerator until you're ready to use it. Then, when you're ready to cook, simply combine the prepared carrots and glaze in a skillet and cook according to your recipe.
In general, the fully cooked dish will need to be transfered to an airtight container and stored in the refrigerator for up to 2-3 days. When you're ready to serve, reheat the carrots in the microwave or on the stovetop until heated through.
The carrots will need to cook for 8-12 minutes until they are tender.
You’ll know your candied carrots are ready when they’re fork-tender, soft enough to pierce easily but not so soft they fall apart. They should be coated in a glossy, caramelized glaze that clings to each piece, with golden edges and a slightly sticky finish.
The glaze itself will be syrupy, not watery, and the whole pot will smell sweet and spiced from the butter and sugar cooking down. And honestly, the best way to check? Taste one. If it’s tender, sweet, and full of flavor, you’re good to go.
If you want a dish that is less sweet, start by reducing the sugar by a tablespoon or two and taste-test the glaze. Continue adjusting until you reach your desired level of sweetness.
If you like a sweet dish add more sugar or sweetener.
You'll want to use a sturdy and wide-bottomed pot or skillet. A heavy-bottomed saucepan or sauté pan is ideal for even heat distribution and preventing hot spots that could cause the sugar to burn.
Cast Iron Skillet: This can be an excellent choice for this dish due to its ability to distribute heat evenly and its durability.
Saucepan: A medium to large saucepan works well, especially if you're cooking a smaller batch. Choose one with a heavy bottom to ensure even cooking and to prevent scorching of the sugar syrup.
Sauté Pan or Skillet: A wide, shallow sauté pan or skillet provides ample surface area for cooking the carrots in a single layer. This allows for better caramelization of the sugar and ensures that the carrots cook evenly.
Dutch Oven: A Dutch oven is a versatile option, especially if you're cooking a larger batch or if you want to transfer the dish from stovetop to oven for finishing.
Microwave: Cover the dish loosely with a microwave-safe lid or microwave-safe plastic wrap to help retain moisture. Microwave on high in 30-second intervals, stirring in between, until the carrots are heated through.
Stovetop: For larger quantities, or if you prefer to reheat them on the stovetop, transfer them to a skillet or saucepan. Add a splash of water or broth to the skillet to help prevent sticking and to create steam. Heat the carrots over medium heat, stirring occasionally, until they are heated through.
Oven: Preheat your oven to 350 degrees and transfer the carrots to an oven-safe dish and cover it with aluminum foil to prevent them from drying out. Place the dish in the preheated oven and heat for 15-20 minutes, or until the carrots are heated through.
Transfer them to a freezer-safe container or resealable freezer bag. Label the container with the date and store it in the freezer for up to 2-3 months. To reheat, thaw the carrots overnight in the refrigerator.
Variations and More Flavors
- Nuts: For added texture and flavor, you can substitute or add chopped pecans, walnuts, almonds, or even pumpkin seeds.
- Citrus: Add a burst of freshness with the zest or juice of oranges, lemons, or limes.
- Herbs: Fresh or dried herbs such as thyme, rosemary, or sage work great.
- Diced apples
- Cranberries
- Marshmallows
More Candied Recipes and Carrots
Stovetop Candied Sweet Potatoes Yams
Candied Sweet Potatoes Yams with Marshmallows
Slow Cooker Crockpot Candied Sweet Potatoes
Slow Cooker Crockpot Glazed Carrots
Pair With These Recipes
Traeger Smoked Glazed Ham
Southern Baked Ham with Pineapple
Baked Turkey Wings
Fried Corn Recipe
Baked Turkey Legs
Baked Crab Legs
Audrey says
I made the carrots today (for Thanksgiving) tomorrow. I omitted the flour and water, but cooked the sugar, butter, spice mixture for a few minutes stirring constantly which thickened to a very nice syrupy consistency. They are delicious and so easy to make. I also pre cooked the carrots. They will be so easy to just heat up tomorrow.
staysnatched says
Yay! Sounds so good.