FROGHOPPER's Candied Ginger Carrots

FROGHOPPER's Candied Ginger Carrots

19 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m

“Ginger adds a very nice layer of flavor and perks up basic candied carrots for a side that the whole family will love!”

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Adjust Servings

Original recipe yields 4 servings



  1. Bring carrots and water to a boil in a saucepan, reduce heat to low, and simmer until the carrots are tender, about 10 minutes. Drain carrots; stir in butter until carrots are coated. Stir in brown sugar, ginger, and salt; bring to a boil, and cook the carrots, stirring often, until the carrots are glazed, 2 to 3 minutes.

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Reviews (19)

Rate This Recipe


Delicious! I used Splenda brown sugar blend instead (measure half as much), and it was wonderful. I will make it again and again.



VERY GOOD! I served these carrots with flounder and mashed potatoes; and, they not only were tasty, they added a nice color to the dish. I will definitely be keeping this recipe. Thanks for sharing FROGHOPPER!

It's A New Day

It's A New Day

DH said these were awesome and I agree! I had to eyeball the amount of carrots since I was working out of a large Costco bag and I'm pretty sure I didn't add enough since I had glaze leftover in the bottom of the pan but it was great for dipping! These will be made again!

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Amount Per Serving (4 total)

  • Calories
  • 134 cal
  • 7%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 14.1 g
  • 5%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 276 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Candied Carrots


next recipe:

Baby Carrots with Dill Butter