Carrot cake on a stick! Make these for a fun Easter treat.
Satisfy your sweet tooth with this easy-to-make recipe for Carrot Cake Pops.
1. Info for Carrot Cake Pops
- Cook Time: 1 hr 20 min
- Total Time: 1 hr 20 min
- Servings: 24
- Calories: 150.31 kcal
2. Ingredients for Carrot Cake Pops
- nonstick cooking spray
- 1/2 cup canola oil
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup applesauce
- 1 tsp. vanilla extract
- 1 1/2 cup all-purpose flour
- 3/4 tsp. ground cinnamon
- 3/4 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cup carrots (finely grated)
- 2/3 cup cream cheese frosting
- 2 oz. white chocolate bar (about 1/3 cup, finely chopped, for cake pop sticks)
- 12 oz. white chocolate bar (finely chopped, for coating)
- 1 Tbsp. coconut oil
3. Directions:
3.1 Preheat
Preheat the oven to 350°F.
3.2 Prep
Spray a 9-inch round cake pan with nonstick cooking spray. Set aside.
Place the canola oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract in a large mixing bowl. Whisk vigorously until the mixture is smooth and combined.
Sift the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt into the bowl. Continue whisking until the mixture is just combined. Do not overmix. Fold in the grated carrots.
Pour the batter into the prepared cake pan.
3.3 Oven
Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, 30-35 minutes.
3.4 Check
Check to see that cake is done. Remove from oven or add time as needed. Allow the cake to cool until it reaches room temperature, at least 2 hours.
3.5 Prep
Line a baking sheet with parchment paper.
Once the cake is completely cool, use clean hands to crumble the cake into a large mixing bowl, leaving no large pieces. Add the frosting to the crumbs and mix with a rubber spatula until the frosting is thoroughly incorporated into the crumbs.
Using your hands, roll the cake mixture into 24 balls, using a generous tablespoon for each, and arrange on the prepared baking sheet.
3.6 Microwave
Microwave the white chocolate in a small bowl until melted and smooth. You can also use a double boiler.
3.7 Prep
Dip one end of a cake pop stick into the melted chocolate and insert it into a cake pop ball. Repeat until all the cake pops have sticks.
Transfer the baking sheet to the freezer and freeze the cake balls until they are very firm, about 1 hour.
3.8 Microwave
Microwave the chopped white chocolate and coconut oil together until fully melted. You can also use a double boiler.
Remove 3 or 4 cake balls from the freezer, leaving the rest inside so they stay as cold as possible. Dip a cake ball in the melted chocolate, tapping the stick gently against the side of the bowl to encourage the excess to drip off. Place the cake pop right side up in a cake pop stand. Repeat, continuing to work in batches of 3 or 4 at a time, until all the cake pops are coated in chocolate.
3.9 Serve
Transfer the cake pop stand to the refrigerator to chill for at least 30 minutes, or until the chocolate is set. Serve.