Put the peeled and washed whole carrots in salted, boiling water. Boil them until tender, then drain and let them cool completely. Chop them into three parts, each with a length of about 1 1/2″ (3.5 cm), then divide each part into equal halves.
Beat the eggs in a bowl and put the flour in another. To make a smooth mixture, pour the eggs in a thin stream into the flour and stir constantly until you get a homogeneous mixture.
Add the barbecue spice and mix. Dip the carrots in the batter and fry them in heated oil on both sides until golden.