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Carrot Cake Pops Recipe

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3.9 from 67 reviews

These delightful Carrot Cake Pops combine moist carrot cake with creamy frosting, coated in smooth white chocolate and decorated with cute carrot-themed accents, perfect for parties and celebrations.

Ingredients

Units Scale

FOR THE CAKE

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 2 large eggs
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce or crushed pineapple (drained)
  • 1 tsp vanilla extract
  • 1 1/2 cups finely grated carrots (about 2-3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/3 cup raisins (optional)

FOR THE CREAM CHEESE FROSTING

  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract

FOR ASSEMBLING

  • 12 oz white chocolate or white candy melts
  • Lollipop sticks
  • Small fondant carrots or orange and green candy melts for decoration

Instructions

  1. PREPARE THE CAKE: Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round or square cake pan. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
  2. COMBINE WET INGREDIENTS: In a separate large bowl, whisk the eggs, brown sugar, granulated sugar, oil, applesauce or crushed pineapple, and vanilla extract until fully blended and smooth.
  3. MIX AND BAKE: Stir the dry ingredients into the wet mixture until just combined. Fold in the grated carrots along with the chopped nuts and raisins if using. Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before proceeding.
  4. MAKE THE FROSTING: In a medium bowl, beat the softened cream cheese and butter until smooth and fluffy. Add the powdered sugar and vanilla extract and beat until creamy and well blended.
  5. FORM THE CAKE POPS: Crumble the cooled carrot cake into a large mixing bowl using your hands or a fork. Add about ¾ of the cream cheese frosting and mix together until the mixture holds together like a soft dough. Scoop and roll into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 1 hour or freeze for 20–30 minutes until firm.
  6. INSERT STICKS: Melt the white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring between each until fully melted and smooth. Dip the tip of each lollipop stick into the melted chocolate, then insert it halfway into each chilled cake ball. This helps secure the stick in place once the coating sets.
  7. COAT THE CAKE POPS: Once all the sticks are inserted, dip each cake pop fully into the melted chocolate, making sure it is completely coated. Gently tap the stick against the edge of the bowl to remove any excess coating. Place the coated cake pops upright in a foam block or cake pop stand to set.
  8. DECORATE: While the coating is still wet, add a small fondant carrot to the top of each cake pop or pipe carrot shapes using melted orange and green candy melts. Allow the decorations to set completely at room temperature or in the refrigerator before serving.

Notes

  • Allow the cake to cool completely in the pan before proceeding to ensure the cake pops hold together well.
  • Chill the cake balls in the refrigerator for at least 1 hour or freeze for 20–30 minutes to firm up before inserting sticks.
  • Dipping the stick into melted chocolate before inserting helps secure it in place.
  • Use a foam block or cake pop stand to hold cake pops upright while coating and setting.
  • Decorate the cake pops while the coating is still wet for best adhesion.

Find it online: https://yumfoodusa.com/carrot-cake-pops-recipe/