Deep Frying my favorite dessert…

 

I have brought you my State Fair inspired treats of Deep Fried Cookie Dough and Funnel Cake, well that got me to thinking. Why not fry my favorite dessert? This naturally lead me to….

DEEP FRIED CARROT CAKE!

I love carrot cake and I love deep fried foods, so I was curious to see if frying my favorite dessert would improve it. The recipes can be found at the end of the post. The process for creating deep fried carrot cake is quite simple. You can substitute your favorite cake if carrot isn’t your favorite.  It starts with making the cake. After the cake has cooled, cut it in half and place a layer of rich and creamy icing in the center (in my case it was a delicious cream cheese). When I was done, I was left with something that looked like this.

 

I then cut the cake into approx 1in x 1in squares perfect for frying.

After a dip in batter and a few minutes in hot oil, I removed the squares and was left with this.

They might not look like much on the outside, but upon further exploration you will find a crunchy outer shell with warm moist carrot cake and creamy frosting inside. There is something so wrong about frying cake, but at the same time it just tastes so right.

The best way to eat them is topped with cream cheese frosting, powdered sugar, and carrot shavings!

 

 

 

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Deep Fried Carrot Cake

Carrot Cake

3/4 cup corn oil

1 1/4 cup sugar

4 eggs

 

2 cups AP flour

1 tsp salt

1 tsp baking soda

1 tbsp baking powder

1 tablespoon cinnamon

1/2 tsp fresh ground nutmeg

1 tablespoon fresh ground ginger

 

3 cups finely shredded carrots ( used a food processor)

1 8 oz can crush pineapple (drain and reserve juice)

2/3 cup golden raisins

1 1/2 cup shredded coconut

 

1. soak raisins in reserved pineapple juice.

2. In a mixer, mix the oil, sugar and eggs.

3. In a separate bowl combine the dry ingredients ( flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger). Stir to incorporate together.

4. Add flour mixture to oil,sugar,and egg mixture and mix briefly until a wet batter forms.

5. To the mixer, add the carrots, pineapple, raisins (drain any excess pineapple juice before adding) and coconut. Mix.

6. Pour into a greased 9×13 baking pan and bake for 50-55 minutes at 325 F until golden brown. Let cake completely cool.

 

Cream Cheese Icing

1/2 cup butter (softened)

2 cup powdered sugar

1 teaspoon vanilla

1 80z package of cream cheese

To make the icing, cream together in a bowl (or mix in a mixer) the butter and cream cheese. Once these ingredients have been thoroughly mixed together, add the powdered sugar. You should add the powdered sugar 1/2 cup at a time. After adding the 1/2 cup keep mixing until the powdered sugar has been incorporated. Repeat until all the sugar is gone. Finally, add the vanilla.  Mix until the vanilla is incorporated into the icing.

Cut the cooled cake in half and separate the top and bottom halves. Spread a layer of cream cheese icing onto the bottom half. Add back the top half. Cut cake into approx 1 in x 1in squares for frying.

Batter

1 Egg
1 cup Ice Cold Water
1 cup Self Rising flour

1/4 tsp cinnamon

2 tbsp Confectioners Sugar

Wait until you are ready to fry to mix the batter. In a medium sized bowl, beat egg with a fork and then add the water. Continue to beat as you add the flour, cinnamon, and sugar to the egg and water mix. Dip carrot cake in batter, making sure that the dough is completely covered. Using a slotted spoon or mesh spider place 2-3 at a time in 375 F oil for 1 and a half to 2 minutes minutes until golden brown on the outside.  Serve with leftover cream cheese icing, carrot shavings and powdered sugar!

©Taylor Mathis

www.taylortakesataste.com

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Of course if fried Carrot Cake is a little too much for you, don’t worry. This cake is delicious un fried as well!