Have you ever had an idea in your head that you just can't shake? One that constantly nags you until you finally give in and try it out? For me that idea was carrot cake frites, and I'm really glad that I gave in and finally made them!
This idea was actually born a few years ago. I was working at a restaurant with a chef who told me "Meghan if you want to get press, you have to start incorporating weird ingredients in your desserts". Are you serious?! Boy did he have the wrong girl. If someone is going to write about my desserts I want it to be because I made a fabulous dessert, not because I stuck an anchovy in panna cotta. Thank you very much! Now I totally love playing with new ingredients and trying new things, but just to get some press, I think I'll pass. I also believe that success comes when you do what you love, not when you try to be something you're not.
Okay so about a week later this same chef gets an article written about him. What was the article on you ask? Frites, and I'm being serious. So needless to say I went on a bit of a rampage at this point, my poor assistant. What I basically came up with was that if he could get an article on frites, I was going to turn my carrot cake into frites and serve them with cream cheese aioli. I have to admit I really thought it was genius. Anyway after a few days I got over it, but for the past few months they have been back in my head. So after talking about them incessantly to anyone who would listen, I finally made them. All I can tell you is that they are beyond fabulous!!! They turned out tasting surprisingly light with the funnel cake acting like a light airy pillow around the carrot cake. The sea salt in the cinnamon sugar topping balanced the frites beautifully, and completely sealed the deal. The cream cheese aioli is my cream cheese frosting turned into a dipping sauce by adding sour cream. The sour cream also cuts down on the sweet factor by adding a little tang to it making it the perfect accompaniment. They look awesome, taste delicious, and they're totally me! I hope you make them!
Funnel Cake Batter
- 1 cup AP Flour
- 1/2t. baking powder
- 1/2t. salt
- pinch cinnamon
- 3/4 cup milk
- 1 egg
- Mix dries together.
- Whisk egg & milk together.
- Whisk milk & egg in to dry dries just until incorporated.
- 4 & 1/2 oz. cream cheese
- 4T. unsalted butter
- 3/4 cup powdered sugar
- 1/2 cup sour cream
- Cream room temperature butter and cream cheese together.
- Slowly add in sugar.
- Stir in sour cream.
- 1/2 cup granulated sugar
- 2t. cinnamon
- 2t. sea salt
- Mix all ingredients together.
- Heat fryer to 350 degrees.
- Slice up 1 loaf of frozen carrot cake.
- Dip each piece of carrot cake into funnel cake batter.
- Fry 2-3 at a time depending on the size of your fryer for 3-4 minutes. Turn after a minute or two to ensure even color.
- When they're golden transfer them to a paper towel lined plate to absorb excess oil.
- Dredge in cinnamon sugar & serve.