This simple, no-frills dessert, with few ingredients and very easy to make is also relatively light considering that it only has sugar!
I found this recipe about 1.5 years ago on a bag of carrots packaging and wanted to try it. Needless to say, I was thrilled!!! I didn’t believe that such a favorite vegetable of mine could be also a sweet. It’s amazing and has a great color too! Pick tender carrots and go to your kitchen right now to make it.
To found out why we call “Spoon Sweet” in Greece you can take a look at my recipe “Sliced Orange Gluten Free Dessert – Greek Traditional Fruit Sweet with Syrup – Spoon Sweet”.
As you may have realized so far, I have what people call a “sweet tooth”. I really like sweets and that’s why I’m on a diet at least 6 months a year, maybe even 9 months…
But what I have learned from multiple weight losing diets I have followed at times, is that the most innocent of all sweets are the spoon ones because they contain a fruit or vegetable (like this recipe) and sugar. Of course, “innocent” only in the right portion, i.e. when we say “spoon sweet” we mean a teaspoon, and not exceeding 3 times a week maximum.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Grate the carrots on a coarse grater or cut them into julienne (sticks) on a mandoline slicer.
Put the water, grated carrots, cinnamon and cloves in a saucepan and let them boil for 10 minutes.
Then add the sugar and vanilla and let them boil until the carrot softens and our syrup thickens.
Once it is ready, add the lemon juice and let it boil again for 1-2 min and our dessert is ready.
Fill sterilized jars with the dessert, close the lid tightly and place them upside down on a towel until they cool. (this is called canning and helps preserve them)
Ingredients
Directions
Grate the carrots on a coarse grater or cut them into julienne (sticks) on a mandoline slicer.
Put the water, grated carrots, cinnamon and cloves in a saucepan and let them boil for 10 minutes.
Then add the sugar and vanilla and let them boil until the carrot softens and our syrup thickens.
Once it is ready, add the lemon juice and let it boil again for 1-2 min and our dessert is ready.
Fill sterilized jars with the dessert, close the lid tightly and place them upside down on a towel until they cool. (this is called canning and helps preserve them)
- It is necessary that our jars for our dessert be sterile (see here how). We fill them as soon as the dessert is ready and close the lid tightly and place them upside down on a towel until they cool. This is what you call canning and it helps preserve them. We did the same for the sweet spoon orange in slices and for the jams & marmalades: strawberry jam and orange marmalade.
- Because carrots do not have a very tense taste and aroma, we put strong aromatics such as vanilla, cinnamon, cloves, aniseed, rosehip, etc. My favorites are vanilla, cinnamon, and clove, but you can add whatever flavoring you like, depending on what you like.
Good Luck and Bon Appétit!!!
Did you make this recipe;
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
What a better way to make easier your days, by keeping all recipes you like, organised. SHOP NOW
25