Fried carrot cake, dusted with powdered sugar and dipped in honey-sweetened cream cheese with a bit of walnut crunch.
For the cream cheese dip
For the batter
- 100g or 3½oz cream cheese
- 100g or 3½oz butter, room temperature
- 3 tbsp icing sugar
- 1 tbsp honey
- pinch of cinnamon
- vegetable oil for frying
- 300g or 10½oz carrots (3–4 medium ones), peeled and roughly grated
- 2 tbsp vegetable oil
- 50g or 1¾oz walnuts, roughly chopped
- 120g or 4½oz plain flour
- 1 tsp baking powder
- 20g or ¾oz caster sugar
- 1 tsp cinnamon
- ½ tsp salt
- 2 medium eggs
- 1 tbsp icing sugar, for dusting
For the cream cheese, put all the ingredients in a bowl, mix until smooth and combined.
Drizzle some honey on top and sprinkle some cinnamon.
Cover and put in the fridge for later.
For the cake batter, put a medium pan on a high heat and add the oil.
Let it heat for a few minutes.
Mix all the batter ingredients and whisk for 2 minutes until combined.
Test the oil to make sure it's hot.
Using a teaspoon take some of the batter and gently drop the mixture into the oil.
Drop enough batter but be careful not o overcrowd the pan.
Fry for a few minutes until golden brown and then flip for the other side.
Remove the cake bites from the oil and place it on a kitchen towel to get the excess oil.
Fry more batches until all the batter is fried. You can dust with the icing sugar and serve with the cream cheese dip