carrot cake bites with cream cheese dip

carrot cake bites with cream cheese dip

satisfy your sweet tooth craving with no-hassle no-bake carrot cake

prep: 10'
cook: 10'

Fried carrot cake, dusted with powdered sugar and dipped in honey-sweetened cream cheese with a bit of walnut crunch.

ingredients for the cream cheese dip

  • 100g or 3½oz cream cheese
  • 100g or 3½oz butter, room temperature
  • 3 tbsp icing sugar
  • 1 tbsp honey
  • pinch of cinnamon

ingredients for the batter

  • 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

preparation of 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

preparation of 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 to 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

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