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Last Updated on February 18, 2026 by becky
A gummy carrot candy recipe made with real carrot juice, gelatin, and autumn spices, plus a crunchy sugar coating.
What Inspired This Carrot Candy Recipe?
One of my favorite things about autumn baking? The wide range of seasonal flavors. Not just pumpkin spice (obviously!) but all of the other classics, like apple, pear, coffee, and chai. Somehow I feel like I’ll never run out of new combinations.
Carrot might not be not an iconic “fall flavor” like the ones I’ve just mentioned, and I know that not everyone loves the idea of “vegetables for dessert” (my parsnip cookies and butternut squash pudding would beg to differ, though…) but with the right blend of spices, I think that carrot cake encapsulates those cozy fall feelings just as well as a pumpkin spice latte or a mug of hot buttered brandy. And I swear that this carrot candy tastes just like a slice of carrot cake, but in gummy candy form.
Carrot Candy Ingredients
To make this carrot candy recipe, you’ll need to gather the following ingredients:
- Carrot Juice – Bottled carrot juice forms the base of this recipe. Carrot juice might sound a bit unusual, and it’s certainly not as popular as orange or apple juice, but most grocery stores carry it in the bottled juice aisle. And if it’s not there, look in the refrigerated section for fresh, cold-pressed carrot juice.
- Powdered Gelatin – Powdered gelatin gives the candy its gummy texture. (For leaf gelatin, see my notes below.) And save the rest! You can make homemade marshmallows, gummy hearts, or cranberry jelly candy.
- Granulated Sugar – You’ll need plenty of granulated sugar to make the candy, plus more for creating the crunchy coating.
- Spices – You’ll need ground cinnamon, ground nutmeg, ground allspice, and kosher salt. Or, use homemade pumpkin pie spice to flavor your candy instead.
- Candied Ginger – You can use a store-bought candied stem ginger, or make your own candied ginger from scratch.
Notes on Gelatin
Although I generally prefer to work with leaf gelatin, I used the powdered version in this recipe. Feel free to visit this post to learn more about how to convert gelatin leaves to powder, and vice versa. Note that I have not tested this recipe with leaf gelatin.
Special Tools and Equipment
You will need a candy thermometer for this recipe. A digital one is best (I’m partial to this Taylor thermometer), since the infrared style just takes the temperature of the top of the boiling mixture. You might also consider a thermometer that clamps to your pot (or hangs over the side) to free up your hands and avoid having to check the temperature constantly.
For most accurate results, try using two thermometers. (Accuracy is very important with this recipe. If you don’t cook the mixture long enough, you’ll end up with a runny mess, and if you overcook it, you’ll have carrot hard candy. So precision is key!) The “two thermometer” method is a trick I picked up at pastry school, and one I always try to employ when working with chocolate, sugar, or other temperature-sensitive recipes.
You’ll need an 8×8-inch square metal tin, along with parchment for lining. (Do not make this recipe in an unlined tin, and do not use wax paper—it will adhere to the candy, leaving you with a sticky, papery mess.) You’ll also need a large chopping board and a sharp, well-oiled chef’s knife for cutting the jelly slab.
Finally, I recommend using a wire skimmer or mesh strainer to remove any bubbles. See my notes below.
Notes on Bubbles
As the carrot mixture cooks, you might notice some white foam, streaks, or bubbles forming on the surface. This is normal.
Before pouring the hot juice into the prepared tin, use a fine mesh strainer, wire skimmer, or slotted spoon to gently skim away the bubbles. But don’t worry if a few streaks or white spots remain—they’ll be well-hidden by the sugary coating.
Make-Ahead and Storage Suggestions
When making this recipe, be sure to plan your time accordingly. The candy requires at least four hours to set in the pan (I usually allow mine to rest overnight), plus an additional 1-2 days to crystallize and develop its signature crunchy coating.
These carrot ginger candies are perfect for gifting. When packaged in a sealed cello bag or an airtight container, they’ll easily last for a month or longer at room temperature. Which makes them great for sending through the mail, too!
Other candy recipes you might enjoy:
Festive Cranberry Jelly Candy
Easy Gummy Bear Recipe with Jello
Heart-Shaped Gummy Candy
Rainbow Gummy Candy Bark
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Carrot Ginger Gummy Candy
- Total Time5 hours (+ 1-2 days to crystallise)
- Yield50-60 candies 1x
A carrot gummy candy recipe with a spiced carrot ginger filling and crunchy sugar coating.
Ingredients
Nonstick spray, for greasing tin and knife
240 milliliters cold carrot juice (1 cup)
35 grams powdered gelatin (five 7-gram packets, or about 3 1/2 tablespoons)
650 grams granulated sugar (about 3 14 cups, plus more for coating the candies)
180 milliliters boiling carrot juice (3/4 cup)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch ground allspice
Pinch kosher salt
30 grams candied ginger, chopped (2 tablespoons)
Instructions
Line an 8×8-inch square tin with parchment in a criss-cross pattern, allowing a 1-inch overhang on all sides. Grease generously with nonstick spray. Set aside.
Add the cold carrot juice to a large stock pot. Sprinkle gelatin over top. Whisk to combine.
Add the boiling carrot juice and granulated sugar and whisk to combine.
Bring mixture to a boil over high heat, about 5 minutes. Reduce heat to medium and simmer, stirring occasionally with a heat resistant spoon, until mixture reaches 107° C / 225° F on a digital thermometer, about 25 minutes.
Remove from heat. Stir in ground spices and candied ginger.
With a skimmer or fine mesh strainer, gently remove any large bubbles.
Pour mixture into prepared pan. (Don’t worry if you still see some bubbles, white streaks, or “foamy” spots. You won’t see these once you coat the candy in sugar.)
Refrigerate until firm, at least 4 hours or overnight.
Line a large tray with parchment or a silicone baking mat. Coat a large chopping board with 2-3 scoops of granulated sugar.
Flip carrot slab out onto sugared chopping board. Peel away the parchment.
With your hands, coat the slab in sugar until completely covered on both sides.
With the back of your knife, lightly mark squares as a guide for cutting. You can create 7 x 7 rows (for 49 candies) or 8 x 8 rows (for 64 candies).
With a sharp, well-oiled chef’s knife, cut the slab following the guidelines created above.
Roll each square in sugar, completely coating all of the sticky sides.
Arrange coated candies on prepared tray, making sure they do not touch.
Set aside and allow to dry at room temperature, uncovered, for 1-2 days, or until sugar crystallizes and candy develops a crunchy coating.
Layer carrot candy between sheets of parchment. Store in an airtight container at room temperature for up to 1 month.
Notes
For accuracy, you will need a good candy thermometer for this recipe.
Don’t forget to plan ahead! These candies need time to sit at room temperature for 1-2 days, in order to develop their crunchy coating.
*If using a cutter instead of a knife, be sure to coat it with plenty of canola oil or other nonstick cooking spray. Use a paper towel to clean the cutter between cuts, adding more oil periodically to prevent the candy from sticking to the cutter.
- Prep Time: 10 minutes
- Chilling Time: 4 Hours
- Cook Time: 30 minutes
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets
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