Sweetened carrots are a perfect vegetable addition to any meal. Kids love them!!

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Recipe Summary

prep:
5 mins
cook:
1 hr 30 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Arrange carrots in an 8-inch square pan. Combine sugar, butter, boiling water, salt, and cinnamon in a bowl; pour over carrots. Cover pan with aluminum foil.

  • Bake in preheated oven until carrots are tender, about 1 1/2 hours.

Nutrition Facts

183 calories; protein 0.7g 1% DV; carbohydrates 22.8g 7% DV; fat 10.6g 16% DV; cholesterol 27.1mg 9% DV; sodium 511.7mg 21% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/03/2013
Made these for company and they went over very well though I did sub brown sugar for white and use fresh carrots. Read More
(11)
12 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/03/2013
Made these for company and they went over very well though I did sub brown sugar for white and use fresh carrots. Read More
(11)
Rating: 4 stars
12/18/2013
These were good. Used brown sugar and fresh carrots. Baked at 375° for an hour. Read More
(6)
Rating: 4 stars
01/19/2014
Served these at Christmas they were yummy and well received. I also sub'd in brown sugar and used fresh baby carrots. Read More
(4)
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Rating: 5 stars
12/27/2018
This was fricking easy and soooo delicious (lol). I did use brown sugar and what a total treat! Ohhh did I say it was a hit! No left overs and yeah so no picture!! Read More
(3)
Rating: 5 stars
12/13/2016
Without a cooktop during our kitchen renovation these were a godsend for Thanksgiving! We subbed in light brown sugar and 1 serving of the sauce (ie recipe not doubled) covered our 2 packages of fresh rainbow baby carrots. Baked them in a Noritake pie dish covered in tin foil for about an hour at 375 alongside our roasted potatoes and they came out with just enough crunch and fantastic amount of cinnamon goodness. Read More
(2)
Rating: 5 stars
03/14/2016
Used light brown sugar & fresh baby carrots. Baked at 375°F. for 1 hour, or Bake @350*F. for 1-1/2 hours, until tender. Read More
(1)
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Rating: 4 stars
10/18/2018
Careful with adding too much cinnamon. Other than that they were great! Read More
(1)
Rating: 4 stars
08/18/2015
Made them during a cold day recently used brown sugar and a bit of ginger for more warmth in the after taste. Also used fresh carrots but I am sure frozen would work on a lazy day. Read More
(1)
Rating: 5 stars
03/24/2016
I made these with Splenda brown sugar blend. They were the best carrots I have ever eaten. Can sure see why kids love 'em. It's like eating candy. Read More