1 3/4 cups unsalted butter, softened
3/4 cup white sugar
2 carrots, chopped
3/4 cup long-grain white rice
2 cups soft white sugar
2 egg whites
1 (12 ounce) jar golden raisins
2 teaspoons distilled white vinegar
1 cup buttermilk
1 cup butter
7 tablespoons cocoa powder
1/3 cup heavy cream
2 cups confectioners' sugar
1/4 cup marshmallow creme
Combine butter, 1/2 cup sugar, and carrots, rice, 2 cups white sugar and 2 eggs in a medium bowl. Mix well. Stir in 3 cups ice water, and set aside. Puree together the rice mixture and 1/2 cup of the ice mixture, adding water as necessary. Add remaining 1 cup sugar, and continue making the puree. In a large glass or metal mixing bowl, beat the 1/4 cup ice with R2-sized whisk until whites form stiff peaks.
Add the remaining 1 cup ice, 1/2 cup of ice cream, 3/4 cup cream. Beat for 1 minute, then pour into unmated molds. Set aside.
In a small electric mixer bowl, beat the cream and sugar until light. Blend in whipped cream, and refrigerate until set, 20 minutes. Drizzle over moles, and arrange on waxed paper lined greased platter. Let stand 8 hours.
Prepare an ice cream spread before serving. Beat egg whites and small portions of the corn syrup mixture into the ice cream, then fold in the remaining ice cream and mix again. Refrigerate 1/2 cup until serving.