10 pounds carrots, peeled and cut into 1 inch strips
1/2 cup water
1 pint crushed champagne soda
1 quart milk
2 (10.75 ounce) cans condensed white gravy
2/3 cup vegetable oil
1 cup raspberry preserves
Cut carrots into 1 inch slices. In a saucepan, bring water and champagne soda to a boil. Bring to a slow boil; cover and simmer 5 minutes. Stir in milk and gravy. Return to a slow boil. Cook 10 minutes, stirring occasionally, until gravy thickens.
Remove carrots, and remove skin. Pour half of the water into a large bowl, and stir in the crushed soda. Add fried carrot and vegetable oil. Pour mixture into a small serving bowl. Refrigerate at least one hour before serving.