To make the carrot cake:
3/4 c rice bran oil
1 1/4 c sugar
4 free range eggs
2 c high grade flour
1 t salt
1 t baking soda
1 t baking powder
1 T cinnamon
1/2 t fresh ground nutmeg
1 T fresh ground ginger
3 c finely grated carrots
1 x 8oz can crushed pineapple (drain and reserve juice)
2/3 c raisins
1 1/2 c shredded coconut
Soak raisins in reserved pineapple juice.
In a mixer, mix the oil, sugar and eggs.
In a separate bowl combine the dry ingredients ( flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger). Stir to incorporate together.
Add flour mixture to oil,sugar,and egg mixture and mix briefly until a wet batter forms.
To the mixer, add the carrots, pineapple, raisins (drain any excess pineapple juice before adding) and coconut. Mix.
Pour into a greased 9×13 baking pan and bake for 50-55 minutes at 325 F until golden brown.
Let cake completely cool.
To make the cream cheese icing
1/2 c butter (softened)
2 c icing sugar
1 t vanilla
1x 80z pack 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 sugar, 1/2 c at a time. After adding the 1/2 c keep mixing until the icing sugar has been incorporated. Repeat until all the sugar is used.
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 the cake into approx 1 in x 1inch squares for frying.
To make the batter:
1 free range egg
1 c Ice Cold Water
1 c Self Rising flour
1/4 t cinnamon
2 T Icing 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!
HOW wicked is this recipe?? 😉