Carrot Cake Pops

These Carrot Cake Pops aren’t only cute and tasty, they’re a lot of fun to make too! Invite friends and family over to help make a batch of these sweet treats. Just be sure to hide them before the Easter Bunny comes, or he might gobble them all up!

Carrot Cake Pops

What you need:
For the Cake:

  • 2 eggs
  • 1/4 cup (50 mL) vegetable oil
  • 1 cup (250 mL) Redpath Granulated Sugar
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) all-purpose flour
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1 tsp (5 mL) cinnamon
  • 1 1/2 cups (375 mL) grated carrots

For the Cream Cheese Icing

  • 1/2 cup (125 mL/4 oz) cream cheese, softened
  • 1 – 2 cups (250 – 500 mL) Redpath Icing Sugar
  • 1 tsp (5 mL) vanilla extract

For the Cake Pops

  • 2 cups (500 ml) candy melts (available at most bulk food stores)
  • Lollipop sticks
  • 2 cups (500 mL) crushed chocolate egg candies OR toasted & chopped pecans (optional)

How to prepare:
For the cake
1. Preheat oven to 350°F (175°C). Grease and flour one round 9-inch cake pan. Set aside.

2. Grate your carrots, then set aside.

3. In a large bowl, beat together eggs, oil, sugar, and vanilla.

4. Sift the flour, baking soda, baking powder, salt, and cinnamon into the wet ingredients. Stir until well combined. Stir in the carrots.

5. Pour batter into prepared pan and bake for 30 – 40 minutes, or until an inserted toothpick comes out clean. Once baked, let cool in pan for 10 minutes, then gently run a knife around the edge of the pan to loosen the cake. Turn the cake out onto a wire rack and let cool completely.

For the Cream Cheese Icing
1. Beat the cream cheese until light and fluffy.

2. Beat in icing sugar, 1/2 cup (125 mL) at a time, until the icing reaches your desired consistency. Beat in the vanilla.

To assemble the Cake Pops
1. Cut the cake into large pieces and place in a large bowl. Use a fork to break up the cake and turn it into crumbs.

2. Add the cream cheese icing to the cake, spoonfuls at a time, mixing in until the mixture holds together.

3. Form the mixture into balls and place on a baking sheet lined with parchment paper. Place in the freezer for at least an hour.

4. When cake pops are ready to be dipped, melt the candy melts in a double boiler. Note: If you don’t have a double boiler, you can improvise by placing a large bowl over top of a small pot with simmering water. Make sure the bottom of the bowl does not touch the simmering water.

5. Place the crushed candies (or pecans) in a shallow bowl.

6. Insert a stick into each cake pop, then dip each one into the melted candy melts. After dipping them, tap the stick against the edge of the dipping bowl to remove excess coating. You can leave the cake pops plain, or roll them in crushed candies or chopped pecans. Once decorated, place cake pops upright in a mug or glass to dry. Cake pops can be stored in the fridge for up to four days.

Ali says:

I’m making these tomorrow and can’t wait!!! How many does one batch make approximately?