Candied Carrot Curls

Channel your inner pastry chef and decorate your cake with these colorful decorations that are super easy to make. Most importantly, they are just as delicious as they are beautiful, adding sweetness, texture, and whimsicality. Prepare five days in advance and place between sheets of waxed paper in an airtight container. Store at room temperature.
PREPARE THE CARROTS. Preheat the oven to 225 degrees. Line a baking sheet with parchment paper and lightly brush with cooking spray. Remove 15 to 20 long strips from carrots using a vegetable peeler. (The strips will get wider as you get closer to the carrot core.)BOIL AND STRAIN. In a large heavy-bottomed saucepan over medium-high heat, bring 1 cup water and 1 cup sugar to a boil. Add the carrot straws and reduce the heat to medium-low. Simmer carrots in strips for 15 minutes. Drain on a wire mesh strainer and let cool for 5 minutes.BAKE THE STRIPS. Place the prepared carrot strips 1 inch apart in a single layer on the prepared baking sheet. Bake at 225 degrees for 30 minutes. As the carrot rolls are baked, they will become translucent. Remove from the oven. (The strips will be warm, but cool enough to handle.)FORM CURLS. Working quickly, wrap each carrot strip around the handle of a wooden spoon, forming curls. Carefully remove from the spoon. If desired, sprinkle with sugar. Leave the curls at room temperature until completely dry (about 30 minutes).