Carrot Cake Poppers With Ginger Cream Dip

Carrot Cake Poppers With Ginger Cream Dip

3 pounds peeled carrots

Bake the carrots in a roasting bag for 1 hour, or steam them till tender.
Mash and puree them, then add

1/3 cup sugar
2 T Butter
1 t cinnamon
1/4 t ginger
1/4 t nutmeg

 Stir to thoroughly combine

1/2 cup water
2 packs gelatin

Soften the Gelatin in the water  for 10 mins then microwave for 20 secs to dissolve, add to the  Carrot mixture. Stir to combine completely and refrigerate in a square nonstick pan for at least 5 hours.

Cut into squares and first dip in flour, then beaten egg, then breadcrumbs.

Then lay them on a plate and refrigerate for 30 mins then coat again, Flour, egg and crumbs

eggs
flour
plain bread crumbs

Then flsh frryy in 400oF oil till brown, remove and drain

Serve with

Cream Cheese
Fresh Ginger
sugar
dash milk