Candied Baby Carrots (God Love it)


Someone asked me for a carrot recipe a week or so ago and I told them I’d get right on it, as soon as I had time to light somewhere and actually do a new post.

Did your mama ever tell you to “light somewhere” when you are a kid running around all over the place? I can’t count how many times I’ve heard “Christy, if you don’t light somewhere you’re gonna drive me crazy.” Sometimes it was said a little more bluntly “I’m fixin to get after you if you don’t light somewhere…” and then you found someplace to light pretty quick! It was a reference to how flies buzz all over the place and then finally land somewhere.

Anyway, today’s recipe is how we like to cook our baby carrots- God love it. That’s what my Grandmama says whenever she sees something cute or precious – be it a baby carrot or a newborn child. “Aww, ain’t it cute? God love it”.  So these cute little baby carrots -God love it- have just a hint of honeyed sweetness but are not overly sweet. I use baby carrots but you can take regular sized carrots and cut them into sticks or slices (like coins) if you like. Whatever cranks your tractor.

You can also alter this recipe as noted at the bottom to make them a bit sweeter if you like, depending on your taste. As always, I’m showing you how I do it but  I hope you’ll make it your own when you serve it at your table. Just remember, all recipes taste better if you make them for people you love , even baby carrots – God love it.

You probably have most of these ingredients on hand already: Brown Sugar, Margarine (or butter), little bit of salt, honey, and baby carrots. I love me some honey and buy local when I can but I’m not too proud to grab whatever I find on sale, too!

A few months back I found those little teddy bear shaped bottles for 1.50 a bottle and we had a whole legion of teddy bear honeys invade our house! I kept going and buying just a few more bottles here and there. They ended up needing their own shelf. But after I made peanut butter balls a few times (the kids eat them about as fast as I can make them) it was gone in no time at all.

Now some of you may have gotten that email going around a while back about how baby carrots are horrible because they begin as malformed carrots and are then tortured in the factories to yield these perfect little carrots and all that. I got the email. I filed it away where I put very important emails like that and then went on eating my baby carrots :).

Place your carrots in a large sauce pot and cover with water.

Put on a stove eye over medium heat. Bring to a boil and then reduce heat and simmer, covered, until tender, about thirty minutes or so.

I have a lid to this pot somewhere in my cabinets but it’s just so dern easy to grab a plate…

I should have cleaned my stove top off before doing this tutorial but I’m just keepin’ it real here :)

After your carrots are tender, pour off about half of your water.

Add all of you other ingredients.

Stir it up a bit and then bring to a boil again. Reduce heat to simmer and cover once more.

Continue cooking for about ten minutes or until they are as tender as you like.

I like mine to still have a bit of life in them but some folks like to cook them til they cry uncle.

Go with how you like it here because this is your kitchen and your food and the only rules are the ones you make!

All done! Now you can serve it in this sauce or you can strain them out.

You won’t have quite as much liquid as I do because I had to cook these a little faster since folks were waiting.

If I had of had more time I would have cooked them down a bit.

I strained mine out for the photo. Yummm yumm!

Candied Baby Carrots
  • 2 pounds baby carrots
  • 1 teaspoon salt
  • ¼ cup brown sugar
  • ¼ cup butter
  • ¼ - ½ cup honey (depending on how sweet you like them)
  1. Place carrots in pot and add enough water to cover them. Bring to a boil and reduce heat to simmering, cover and continue cooking for about thirty minutes, or until they can be easily pierced with a fork. Pour off half of the water and add all other ingredients. Cover again with lid and bring to a boil once more, then reduce heat and simmer ten to fifteen minutes

And the place was so honest, unpretentious,

that you knew what counted was not the walls and floors,

but the people they comforted.

-from The Hills of Tuscany by Ferenc Mate. Submitted by Lollymom. Submit your quote by clicking here.


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  1. says

    I just found you. I love you. Listening to you “talk” via your blog is like listening to my sisters and me. Now living in Boise and too far from home so every message I get from you is like sittin’ down to a big bowl of cheese grits. Keep keeping it real sistah!

    • Melissa Braun says

      FYI — We grow the carrots that are made into “baby” carrots. They are planted very thickly which results in a long, 15″ carrot, about 1/2″ in diameter. At the processing plant they are sectioned off into the babies, then they are buffed into their cute little shape. The recipe sounds yummy. I live in the central valley of California– keep eating carrots and almonds too!

  2. susie b says

    I’ve been making carrots like this since Hector was a pup! And I’ve had many a convert to the glories of cooked carrots through this recipe than you can shake a stick at…it’s really good to cook the liquid down to a stick gooey syrup-mmmmm! Great post!

  3. Patti Moss says

    Christy, I love Candied Carrots and make mine just like yours. I know it was good to be home for a few hours and smell the sweet smell of your Brady and Katy Rose – Ricky too. Be it ever so humble…

  4. Kathy says

    Hi Christy,
    Love all of your recipes and your cookbook. Would it be possible to note when one of the recipes you post is in your cookbook. I am a recipe monger and I just thought if there is one or two I already have I wouldn’t need to print them.

    Thanks for all your wonderful ideas, recipes, etc.

  5. GmaMeMe says

    These sound yummy. I also serve a “sweet” carrot dish, but being lazy, I cook the carrots until the preferred doneness, drain. and then ladle orange marmalade over them. Cook just a little longer. The sweetness is on the outside of the carrot instead of permeated into them. I’m going to try your recipe!

  6. Su says

    Cry uncle!!!! Hahaha….when I was a kid my brother and I would play fight with each other twisting each other’s arms and we’d only stop if you “Say uncle!!!!!”
    I don’t even know where we got that from.

  7. Cee says

    Christy this is how I do my “Copper Pennies”. I slice them about 1/4 inch thick and cook them this way, sometimes depending on if I have the honey on had I will substitute molasses instead..

  8. Andrea says

    Candied Carrots are a fav at my house although my dish is made with more brown sugar & butter (I eyeball it but my kids say i can never add too much, ha) but no honey, mostly because I never thought about adding it. I admit sometimes I cheat with canned bc’s when i am busy & doin a crock pot dinner night (drain thecarrots, dump in a crock & by dinnertime, taa daa! My triple crock crockpot is a life & dinner saver many nights)) Your way sounds delish & I will try it tonite. Thanks for the tip & see you at the Christmas Jubilee in Mobile later this week!

  9. Cathy says

    I do the very same dish, but slice the carrots thinner (sometimes sticks, sometimes coins), put it all in an iron skillet and just cover with water. And try it sometime with real butter (not margarine). Oh, MAN!

  10. Raquel says

    I have made this in the past with can carrots. When I am in a real big hurry and don’t have time to boil, I just rinse the carrots in the can and throw everything together in a pot. I have never try adding honey to my carrots, I will definately have to give this a try.

    Thanks Christy!

  11. says

    This is exactly how I make carrots for my husband! Both my daughters love these carrots, too. My momma tried to convince me as a child that carrots were sweet enough on there own, but once I got ahold of my very first Betty Crocker Cookbook at 7 years old, I learned how to do things MY way! LOL Thanks for sharing this and reminding me that I need to make some baby carrots, too! God love ’em! =)

  12. Rita says

    You just tickle the fire out of me with your stories and your cute sayings that are oh so part of my own vocabulary. I loved your earlier post about Ricky buying you the candle there at Cracker Barrel. They say absence makes the heart grow fonder!

  13. Melba says

    My mama always used “God love it” and “Bless its little heart” when she saw a youngun, be it human or animal. She was a wonderful cook and collected cookbooks. My sister and I inheirited a fantastic collection to add to our many volumns of favored books.. Thanks for the memories!

  14. Michael says

    Great post!! I’ve always loved these since I was a little kid but I had no idea how to make them. One day I got a wild hair and decided to experiment and figured out the brown sugar part, but I never knew about the honey. Thanks so much! Now I can make them the right way!!!!

  15. Annarose says

    I make my carrots with the same ingredients, but an easier method! I just dump them in a dish, cover, and microwave until they’re tender. Don’t add any water. They take about 8 minutes to cook. Then I stir in some butter, honey, brown sugar and salt, and microwave them another couple of minutes so the sauce gets a little thicker. It’s very yummy, fast, really easy, and by microwaving the carrots they don’t lose any vitamins into the water.

  16. Brittainy says

    A Japanese restaurant around here makes amazing sweet carrots. I have been craving them for two weeks now since we don’t have the money to go. I am going to try this hopefully and see how close it comes 😀

  17. Dorie says

    These carrots were great! Loved them. Thank you for the recipe, can’t wait to go out and get your book. I’m so glad I stumbled upon your website, it’s been fun reading all the info. Thanks again.

  18. Kathryne says

    Will have to try the baby carrots. My family did not like carrots so I did not have recipe for these.
    You are right on with little heart about the use of plates instead of searching for lids. Thanks

  19. says

    I saw a recipe on Everyday Manna (a local cooking show here). I tried it out one night and loved it. The actual recipe came from her website

    Roasted Carrots

    1 1 lb bag baby carrots or 1 lb bag, trimmed and sliced thickly
    2-3 tbsp olive oil
    1 tsp salt
    ½ tsp pepper

    Chopped parsley or dill Combine all and place on a large sheet pan lined with parchment or non-stick foil. Roast at 400 for 20 min or until tender.

  20. karen cradic says

    thank you so much for your wonderful recipes. i am the worst cook in the world and cannot plan meals, but looking at your recipes i think i actually might be able to cook something. i have always wanted to be able to make these carrots, now i think i can

    • Rachel says

      We all made many mistakes as we learned to cook..the dog wouldn’t even eat my first biscuits.. he buried them .. my step-dad .. said he was saving them for later.. you just have to keep trying and this website is a good one .. she shows you step by step on everything .. just read it a few times and have everything out .. good day you may have your own website

  21. says

    I do something similar but add fresh thyme…it just gives it a nice little scent and also ensures the carrots aren’t too sweet.

    P.S – is it just me or do your carrots look a little like mini hotdogs or I think you guys might call them cocktail franks :)

    • says

      I am so glad you did too!! These probably can be canned BUT, you will need to do a little research first. Maybe consult the current USDA guidelines. Carrots are a low acid vegetable so you have to treat them a little differently and they will have to be pressure canned. I personally wouldn’t can them due to the danger, but if you research it and take proper measures you could.

  22. Mimi says

    Love this recipe! Speaking of carrots, I recently ate carrot souffle for the first time in my 70 years. It was absolutely wonderful. I have the recipe I would love to share but I don’t know how to post it. Perhaps you have one of your own you can share.

  23. cindy says

    I make mine similiar to these. I don’t put them in a pot with water, I put hem in a skillet with the butter, till tender, add the brown sugar, butter, honey and RUM! A mother-in-law recipe. I will try them like this. I think cinnamon would be an excellent addition. Thank you so much!

  24. Von says

    Ok Kristy; here’s my version of Candied Baby Carrots! I know you are all about easy, so here goes. 1 Lb. pkg. baby carrots, 1 Tbl Butter, 1/4 cup pancake syrup, 1/4 cup French dressing. Cook carrots until tender. Drain, in pan you cooked them in, add butter, pancake syrup, and French dressing. Swirl pan to mix and melt butter. Add carrots back to pan. Toss to coat. Yummo!

  25. Donna from Ga says

    Can’t get enough of this site. Feels like home…with the plate on the pot as the lid.cause we’ve all done it.

    Most folks would have dug in the cabinet before snapping the pic ….unless you were in your own kitchen by yourself LOL. love it!!!!!!!!!!!!!!

  26. Vikki says

    I’m not much on cooked carrots at all. I don’t even liked candied carrots, but I did come up with on that recipe, other than roasting, that I will eat.
    I cut carrots into coins. I throw them in a skillet with a little butter and saute for a few minutes, until they soften slightly. The I add salt, fresh grated ginger, lemon juice and honey. I don’t have amounts I just add and taste, until it taste good. I cook just a few more minutes. The carrots still have a bit of crunch left to them, they are slightly sweet, tangy and have that wonderful ginger flavor. Cooked carrots even I will eat.
    Now don’t take that to mean I don’t like carrots, I eat raw carrots in salads, pasta dishes, on a tuna sandwich and in raps. Not to mention just grab and eat a hand full of baby carrots. I’m a carrot fan, as long as you don’t cook em….. lol

  27. Kay says

    Another twist to the carrots…cook as you would normally, remove carrots from pot, draining liquid off. Add your butter – melt – add brown sugar and drained carrots….NOW the good part… stir 1 pack of Hidden Valley Original Ranch dressing mix (it’s a powder) and stir into the carrot mixture. Very good!


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