Method:

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.