Reviewed: Apr. 27, 2009

Easy to make, tender and tasty. A GREAT way to eat carrots. I used a 1 lb bag of baby carrots and there were none left. This recipe is a keeper!!

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SHORECOOK

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Apr. 22, 2009

I had my mother make these for our Easter dinner. I am not a big carrot fan, but I actually liked these. Reminded me of sweet potatoes with marshmallows on them. Very sweet.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Mar. 30, 2009

This is the best way to cook carrots! I ended up adding more brown sugar, I like 'em to taste more like a sweet potato.

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Ashley_S

Cooking Level: Intermediate

Home Town: Wyandotte, Michigan, USA

Living In: Flat Rock, Michigan, USA

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Reviewed: Mar. 25, 2009

Very good. The only thing I did different was to leave out the salt. Thanks.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 24, 2009

My son just loves these carrots

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Mar. 23, 2009

Husband likes it this way but I like mine plain.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 23, 2009

Quick and easy...used 1 lb bag of baby carrots and steamed instead of boil (to retain more flavor and nutrition). Skipped pepper and substituted 2 shakes of cinnamon instead. Agree w/ cooking down a bit to reduce and using a little cornstarch to thicken. Even my 14 yr old manage to eat a few...this from the teenager who hates to eat vegetables!

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KrisLeeRN

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Reviewed: Mar. 16, 2009

I have a recipe for Maple Glazed carrots that is similar to this one but takes longer to make. These were easy and perfect for a week night side dish.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Mar. 2, 2009

I substituted baby carrots instead and it came out great. I will definitely make this again, it was the perfect side dish to our holiday meal this past Christmas.

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Sabina

Cooking Level: Intermediate

Living In: Springfield, Illinois, USA

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Reviewed: Feb. 25, 2009

This is a great recipe! The carrots are very easy to make, and my family gobbled them up! This is a wonderful recipe to use to get children to eat more veggies. The only thing I found wrong with this recipe is the amount of time listed to cook the carrots; mine cooked up in about 8 minutes instead of 20! Thanks for the recipe; it is delicious!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Feb. 23, 2009

I thought this was a good basic recipe but it's missing a little cinnamon, a little white sugar in addition to the brown sugar and a dash of nutmeg. Instead of boiling carrots first I mix the carrots with the ingredients in the pot and cook on med low to low covered tightly. I simmer until the carrots are tender and have absorbed the full flavor of the thick candied sauce, alomost like candied yams.

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