Comments on: Recipe: Carrot Ginger Cupcakes with Cream Cheese Frosting and Candied Carrot Sprinkles

By: LJ

LJ — Sun, 04 Dec 2011 11:20:37 +0000

Thanks for the idea of adding ginger! I used fresh grated ginger and it was delicious. I also used cardamom. An excellent and different flavor for carrot cake. Yay! :)

By: chockylit

chockylit — Fri, 03 Mar 2006 00:05:00 +0000

Hey, Regina. You sure can. In fact, I made a cake once that I got from Martha Stewart magazine, where you use a vegetable peeler to make really long strips of carrot. Follow the same recipe to candy. After cooling, you can remove the individual pieces with your hands and remove excess sugar syrup with your fingers. It’s messy but works. In her recipe, the cake was rectangular and the long carrot strips were used to resemble ribbon… very pretty.

By: Regina

Regina — Thu, 02 Mar 2006 23:58:00 +0000

I was wondering if one can make the candied carrot using a vegetable peeler (making short peels) instead of a zester? Would the peels stick together as they are cooking in sugar syrup? It would be lovely if one could make candied peels of carrot for a variety of things…Yum. I may need to try using my candied orange peel recipe. Lovely cupcakes – thanks!

By: chockylit

chockylit — Tue, 26 Jul 2005 15:07:00 +0000

Ah! Typo, its actually 1/4 cup water. Sorry… fixing now.

By: chockylit

chockylit — Tue, 26 Jul 2005 15:05:00 +0000

This post has been removed by the author.

By: flavooor

flavooor — Tue, 26 Jul 2005 05:47:00 +0000

the carrot sprikles looks interesting, but why did you sperate the sugars?