Carrot Cupcakes with Cream Cheese Frosting and Candied Carrot Curls.2 medium or equivalent in small carrots, peeled
1 cup water
1 cup sugar
Peel layers from carrot lengthwise on one side with peeler so that you get long, continuous, even strips. If carrots are medium sized and longer, expect about 15 strips, if smaller, less wide and narrow, expect more.
Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Add carrot strips and simmer, uncovered, 15 minutes. Strain through a sieve into a bowl (saving syrup for potential, yet to be determined future use!) Let stand 15 minutes.
Preheat oven to 225°F with rack in middle.
Line a large baking sheet with parchment paper, then arrange candied carrot slices flat in 1 layer on sheet. Bake until dry but still flexible, about 20-30 minutes. (Leave oven on.) Working quickly so that they do not dry out, wind carrot strips, 1 at a time, around end of handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to lined baking sheet.
Return curls to oven to dry until crisp, 10-15 minutes more. Cool completely on baking sheet.
Carrot curls can be made 5 days ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp in a 250°F oven 10 minutes.