Carrot cake pakoras with cream cheese dip
Ingredients
- 100g/3½oz full-fat cream cheese
- 100g/3½oz unsalted butter, softened
- 4 tbsp icing sugar
- 2 tbsp maple syrup, plus extra for drizzling
- pinch salt
- pinch mixed spice
- 1.5–2 litres/2½–3½ pints vegetable oil
- 300g/10½oz carrots (3–4 medium ones), peeled and grated
- 50g/1¾oz walnuts, roughly chopped
- 50g/1¾oz raisins
- 120g/4½oz self-raising flour
- ½ tsp baking powder
- 20g/¾oz caster sugar
- 1 tsp mixed spice
- ½ tsp salt
- 2 medium free-range eggs, lightly beaten
- up to 1 tbsp icing sugar, for dusting
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