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a jar filled with cake pops

Carrot Cake Pops


  • Author: Heidi Clark~ Yums & Kisses
  • Prep Time: 3 hours
  • Cook Time: 45 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: Serves 16 1x
  • Diet: Vegetarian

Description

Carrot Cake Pops! A delicious and fun alternative to a frosted layer cake for dessert! Perfect for gift-giving, as part of a celebratory dessert buffet, or for an afternoon snack! 


Ingredients

Scale

1 1/2 cup lightly packed crumbled Coconut Rum Carrot Cake crumbs {about 1/3 of the cake}, prepared with or without the coconut rum syrup

1 cup leftover Cream Cheese Frosting

10 ounces white chocolate melting wafers, divided

lollipop sticks

sprinkles, for garnish


Instructions

  • Preheat the oven to 350°.
  •  Butter and flour a 9x9x2-inch square metal baking pan. Line with parchment paper. Set aside.
  • Prepare the cake batter. Pour into the prepared pan.
  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean when removed.
  • Transfer the cake to a wire cooling rack. When the pan is cool enough to handle, remove the cake from the pan. Continue cooling on the rack.
  • When the cake is completely cool, crumble about a third of the cake into a medium bowl.
  • Lightly pack the crumbled cake into measuring cups.
  • Place the crumbled cake into a stand mixer along with the leftover frosting.
  • Mix on low speed until thoroughly combined.
  • Line a small cookie tray with parchment paper.
  • Use a small cookie scoop to measure 16 scoops of cake batter onto the lined tray.
  • Transfer the tray to the freezer for one hour.
  • After one hour, remove the tray from the freezer and use your hands to squish and squeeze each scoop’s flat surface to create a ball shape. I find that having slightly damp hands helps.
  • Freeze the scoops for at least one hour.
  • Melt two ounces of the melting wafers in a microwave-safe measuring cup for 60-90 seconds. Stir the wafers every 30 seconds until melted and smooth.
  • Remove the cake balls from the freeze.
  • Dip the tip of a lollipop stick into the melted chocolate.
  • Push the stick into a cake ball until the stick is inserted halfway into the ball.
  • Repeat until each cake ball has a stick.
  • Return the tray of cake balls to the freezer for at least 30 minutes.
  • Place a large loaf pan onto a large cookie sheet.
  • Poke small holes in the top of a cardboard box. This will help you start a hole for each lollipop stick so that the pops can dry in an upright position. Don’t make the holes too big, or the lollipop stick will slide down. I found that a small brand-new nail worked well for doing this.
  • Melt the remaining eight ounces of white chocolate wafers in a one-cup microwave-safe glass measuring cup. This takes 1-2 minutes. Stir the chocolate every 30 seconds to prevent it from burning.
  • Remove the cake balls from the freezer and dip each one into the melted chocolate. Be sure to completely coat each ball, including the base in the chocolate.
  • Hold each freshly dipped cake pop over the loaf pan and cookie sheet you set aside. Decorate with the sprinkles.
  • Poke each Carrot Cake Pop into the pre-poked holes to allow the chocolate to dry and set completely.
  • Leftover cake pops can be packaged and stored in the refrigerator for five days. Or freeze up to one month. Remove from the freezer and defrost in the refrigerator for several hours or overnight.

Notes

  • If serving Carrot Cake Pops to kids, omit the walnuts and coconut rum syrup from the cake recipe.
  • If using chilled or previously frozen Cream Cheese frosting, bring it to room temperature before making the Carrot Cake Pops.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: carrot cake, cake pops, carrot cake pops, easter dessert, food gift