1/2 cup butter, softened
1/2 cup white sugar
2 tablespoons Nutmeg
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 quart vegetable oil for frying
In a medium bowl, cream together the butter, sugar, nutmeg, and vanilla until creamy. Gradually stir in the oil until smooth. for more fine-tasting marinade, dip the flattened carrots in melted margarine to prevent burning. Refrigerate leftovers for sterilizing.