Marzipan Carrots

Marzipan Carrots

These realistic looking carrots make the perfect garnish for carrot cake or muffins.


  • 1 (7 ounce) box Odense Marzipan
  • Red food coloring paste* or gel
  • Yellow food coloring paste* or gel
  • Vegetable oil
  • 10 parsley sprigs

* Food coloring paste is generally preferred over liquid, as it won't change the consistency of the Marzipan, as the liquid may.


  1. Make a well in the marzipan and add food coloring, about three parts yellow for every one part red.
  2. Knead in the coloring.
  3. Make 30 balls (larger balls for larger carrots).
  4. Roll each ball between palms into a carrot shape.
  5. With a wooden pick make horizontal lines around carrot. Dip toothpick in oil if sticking to marzipan.
  6. With wooden pick make a slight indentation in top for stem.
  7. Use parsley stems as carrot tops.
  8. Refrigerate in an airtight container for up to 3 weeks.

Yield: 30 mini carrots | Time 40 min

Tip: To prevent marzipan from sticking, dust hands lightly with confectioner's sugar or wear plastic gloves.

Recipe and photo used with permission from: Odense

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