Golden Cloud & Beacon Carrot Cake Churros with Cream Cheese Frosting

The freshest churros with that characteristic Carrot Cake flavour thanks to Golden Cloud & Beacon!

Serves: 8-12
Time: 45 minutes
Recipe by: Thando Manyoni


500g Golden Cloud Carrot Cake Mix
150ml sunflower oil
250ml water
2 large eggs
Sunflower oil, for deep frying

Cinnamon sugar:
½ cup granulated sugar
1 tbsp cinnamon

For the dip:
1 cup cream cheese
½ cup Beacon Ivory Cream, melted
½ cream
½ tsp all spice


Preheat the sunflower oil in a pot for frying.
In a jug, combine the oil, water and eggs. Place the Golden Cloud Carrot cake mix in a medium sized bowl. Make a well in the centre of the cake mix and add wet ingredients. Mix until smooth. Place the mixture in a piping bag, careful not to overfill and place the piping bag in the fridge allowing the mixture to chill for 10 minutes.
Make the cinnamon sugar by combining the ingredients in a bowl.
With the piping bag in one hand and kitchen scissors in another hand. Cut the batter into the hot oil, making 5-7cm log. Fry until golden brown and place on a paper towel to drain.
Make the dip by whipping the cream cheese until smooth. Fold in the meted chocolate, cream and all spice.
Toss the churros in the cinnamon sugar and serve with the dip.

Chefs Tip: Golden Cloud Carrot Cake Mix is easy to make and bakes in just 30 minutes with the addition of a few ingredients.

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