Recipe by: Catherine Groenwald
Catherine's Fried Carrot Cake Corn Dog
Corn Dog batter
1 cup yellow cornmeal
1 cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup white sugar
4 teaspoons baking powder
1 egg
1 cup milk
1 quart vegetable oil for frying
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
Carrot Cake
2¹/2 k (350 g) flour
1 1/2 t (7.5 ml) baking soda
2 t (10 ml) baking powder
1st (15 ml) fine cinnamon
1st (15 ml) mixed spices
2 k (400 g) sugar
11/4 k (315 ml)
vegetable oil 1/4 k
(65 ml) apricot jam, melted
4 eggs
2 k (250 g) grated carrots
1 k crushed pineapple, drained and juice retained
1/2 k (60 g) nuts of your choice, chopped
2 amounts of meringue icing (see page 18)
- Preheat the oven to 180 ° C. Lubricate and feed out or prepare three 18 cm cake pans with baking paper cupcake pans in front with 24 paper molds. Sift the flour, baking soda, baking powder, cinnamon and mixed spices together in a mixing bowl. Add the sugar, oil, jam and eggs. Mix well. Stir in the carrot, pineapple and nuts. Bake the cakes for 30 minutes,
Cream Cheese
1 container (250 g) firm cream cheese
250 g soft butter
2 k (280 g) icing sugar, sifted
1 t (5 ml) vanilla essence
- Place the cream cheese and butter in the mixing bowl of an electric mixer, use the mixer’s beater attachment and beat until light and fluffy. Add the icing sugar and beat until mixed. Add the vanilla essence and beat until just mixed.
Putting It Together
Blend cake batter with icing to make cake pop consistency.
Shape it into corn dog shapes.
Cover in corn dog batter.
Fry in oil till golden brown.
Stick skewer in and serve.
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