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Home » Vintage » Slow Cooker Candied Carrots

Slow Cooker Candied Carrots

by Sarah Olson on November 18, 2016 | Updated November 12, 2019 12 Comments

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Slow Cooker Candied Carrots are an easy sweet side dish that will go great with your holiday meal!

Hi all! Welcome to Vintage Slow Cooker Recipe of the Month. This month I found a great recipe to convert to the slow cooker from a book I found at the library called Down Home Southern Cooking. The recipe in the book boiled the carrots first, with the slow cooker that step is not needed.

I start with a 2 pound bag of whole carrots.  I used a wavy cutter to slice them, I think I got this wavy cutter at pampered chef, but I don’t see it available there anymore. Here is a wavy cutter that is similar. I love this cutter, I use it often for salads for carrots and cucumber. Of course this recipe can be made with out the wavy cutter, just use a regular knife.

rippled sliced carrots on a cutting board.

This recipe has just a few simple ingredients: carrots, brown sugar, water, cinnamon, nutmeg and sea salt.

carrots, brown sugar, water and seasonings on a plate.

Toss all those ingredients in the slow cooker.

sliced carrots with brown sugar and seasonings on top.
water being poured over carrots in a slow cooker.

After 3 hours on high, this is what the carrots look like. They still have great color!

finished cooking candied carrots in a slow cooker.
close up of spoon with candied carrots on it.
sliced cooked candied carrots in a metal spoon.

This is a great side for the holidays. Many people don’t care for sweet potatoes (what?) and this side is a great alternative. I don’t know about you, but I have so many parties I have to bring a few sides to in the next week.

bowl full of candied carrots

I hope you have a great weekend! I have another great holiday side coming up on Monday, see you then!

sliced cooked candied carrots in a metal spoon.

Slow Cooker Candied Carrots

5 from 1 vote
A simple yet delicious vegetable side dish that will perfect on your holiday table or anytime of year.
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Candied Carrots
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 8
Calories: 99.22kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 3 quart or larger

Ingredients:

  • 2 lbs. carrots peeled and sliced
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/8 tsp salt
US Customary – Metric

Instructions:

  • Place the carrots in the slow cooker.
  • Sprinkle the brown sugar, cinnamon, nutmeg. and salt.
  • Pour in the water and stir.
  • Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
  • Serve and enjoy!

Nutrition:

Calories: 99.22kcal | Carbohydrates: 24.47g | Protein: 1.08g | Fat: 0.28g | Saturated Fat: 0.05g | Sodium: 119.23mg | Potassium: 381.16mg | Fiber: 3.24g | Sugar: 18.73g | Vitamin A: 18944.29IU | Vitamin C: 6.69mg | Calcium: 48.83mg | Iron: 0.44mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Holidays, Side Dishes, Vintage Tagged With: christmas, Crock pot, crockpot, dinner, easy, holiday, side dish, sides, slow cooker, thanksgiving, vintage

    Comments

    1. Gregory says

      September 7, 2019 at 11:06 am

      New to slow cookers and this site. Would there be problems if I substituted bourbon for water?

      Reply
      • Sarah Olson says

        September 7, 2019 at 12:39 pm

        I would do half water half bourbon. It may be too strong with all bourbon.

        Reply
    2. Melissa says

      December 8, 2017 at 7:24 am

      I have a potluck tonight and would like to try this recipe. If I cook on low for 5 hours think this would suffice? I’d like to start the slow cooker on my lunch hour and have it done just before the potluck lol

      Reply
      • Sarah Olson says

        December 8, 2017 at 7:34 am

        It’s hard to tell without trying! I apologize. It may work if the carrots aren’t too thick. Sometimes carrots take longer to cook on low.

        Reply
    3. Nicole says

      November 22, 2017 at 9:39 am

      If you replaced the water with butter wouldn’t it burn? My crockpot gets very hot on high.

      Reply
      • Sarah Olson says

        November 22, 2017 at 5:03 pm

        I think it will be fine. Butter is pretty liquidy once melted. You could add a splash of water to be sure.

        Reply
    4. Jennifer Mays says

      November 20, 2017 at 8:18 am

      These carrots look delicious and I would love to make them for thanksgiving. We are going to a dinner with 29 people. If I triple the recipe, how long would you need to cook them for?

      Reply
      • Sarah Olson says

        November 20, 2017 at 8:42 am

        I’m thinking 4 hours on high.

        Reply
    5. Barbara says

      November 18, 2016 at 11:50 am

      Can you use frozen carrots, or will it change the cooking time?

      Reply
      • Sarah Olson says

        November 18, 2016 at 12:03 pm

        I think the cooking time would only be about 20 minutes longer, frozen veggies cook fast. I have never tried this recipe with the frozen carrots, if you have luck with frozen carrots in recipes, then I think it should do fine.

        Reply
    6. Abby says

      November 18, 2016 at 10:47 am

      I noticed there’s no butter here…. do you use butter when you cook them in a slow cooker or only when you cook them on the stove top ??
      thanks for a yummy recipe

      Reply
      • Sarah Olson says

        November 18, 2016 at 12:00 pm

        I did not use butter in the recipe, though it would be great, I debated it. If you use butter, use less water. I do have a butter nut squash recipe that uses only butter as a liquid, you see it here: https://www.themagicalslowcooker.com/slow-cooker-cinnamon-sugar-butternut-squash/

        Reply

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