Carrot Cake Ice Pops Recipes

CARROT CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs and adding grated carrot. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately dip top in walnuts, pressing to adhere. Poke opposite end of stick into foam block. Let stand until set.

CARROT-GINGER ICE POPS

Steps:

• Using a sharp knife, remove and discard peels and piths of oranges; chop fruit and discard seeds. Place in a blender with carrot juice (such as Lakewood Organic), hulled and halved strawberries, chopped fresh ginger, and a small pinch of kosher salt; process until smooth. Pour into ice-pop molds; freeze at least 4 hours (or serve over ice as a "juice").

NO-FAIL CARROT CAKE POPS RECIPE PERFECT FOR ANY BEGINNER

Steps:

• Preheat oven to 350°F. Grease then line one 9-inch cake pan with parchment paper. If you haven't done so already, toast the chopped pecans by placing on a lined baking sheet and placing in a toaster oven or oven at 400°F for 3 minutes.
• In a medium bowl, mix together your dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg). Set aside.
• In a large bowl, whisk together the wet ingredients (oil, eggs, sugar, and brown sugar).
• Sift the dry ingredients into the large bowl with the wet ingredients. Fold JUST UNTIL COMBINED. Don't overmix! Once mixed, add the shredded carrots, toasted chopped pecans, and shredded coconuts or raisins (if using). Fold until combined.
• Pour or spoon the batter into the cake pan. Bake for 30-34 minutes until a toothpick pulls from the center clean. Transfer the cake to a wire rack and cool for 10 minutes.
• Flip the cake by running a thin knife along the edge of the cake pan to loosen the cake. Flip the cake onto the wire rack until completely cooled.
• Using a stand or handheld mixer with the paddle attachment, whisk the unsalted butter and cream cheese until smooth and creamy for 3-4 minutes on medium-high speed.
• Add the brown sugar (free of clumps) and whisk for another 3 minutes on medium-high speed. Take a spatula and scrape alongside the bowl to remove any sugar stuck to the side. Let this sit for at least 5 minutes. This gives it time to incorporate with the rest of the icing and avoid grittiness.
• Sift the powdered sugar into the frosting gradually over medium-low speed. Add the vanilla, pinch of salt, and molasses (if using) and whisk until combined.
• Crumble the cooled cake on top of the frosting. Still using the paddle attachment, mix the cake with the frosting until there are no lumps over low speed.
• Measure about 2 tablespoons of the batter to roll into a ball. Make sure the balls are perfectly round as this will be the shape of the cake pops. Place the balls on a lined baking tray and refrigerate for at least 30 minutes to 2 hours.
• While the cake pops are in the refrigerator, get your toppings ready and plan where you want the cake pops to set upright. You can use either a Styrofoam box or a box with little holes for the lollipop sticks.
• Melt the candy melts or melting chocolate wafers in a 2-inch measuring cup following the directions on the back of the package.
• Taking 3 balls out of the refrigerator at a time, take a lollipop stick and dip into the melted candy melts about a ½ inch. Push the dipped lollipop stick into the center of the cake pop until halfway. Be very careful not to push the lollipop stick too far into the other side.
• Dip the cake pop into the melted candy melts until completely covered with the base of the lollipop stick covered. Very gently, tap the lollipop stick against the side of the measuring cup to remove any excess. It also helps to sometimes roll the cake pops until the excess drips off.
• Decorate the cake pops with the toppings and let it set in an upright position. Repeat with the remaining cake pops, only pulling out the cake pops from the refrigerator as needed. Please try to work fast during this time as the melting candy melts could start to set in the measuring cup.
• The coating for the cake pops should set within the hour. Enjoy!

CARROT CAKE POPS

Steps:

• Preheat the oven to 350˚. Coat a 9-by-13-inch pan with cooking spray. Prepare the cake mix, pour into the prepared pan and bake as directed. Let cool.
• Crumble the cake into a large bowl. Add the frosting and mix with your hands until well combined. Refrigerate 30 minutes.
• With damp hands, form the crumbled cake mixture into 12 to 15 compact carrot-shaped logs, about 8 inches long. Put on a parchment-lined baking sheet.
• Carefully insert a skewer into each carrot, reshaping as needed. Freeze until firm, about 30 minutes.
• Melt the orange and red candy melts together in a large bowl in the microwave in 30-second intervals, stirring, until smooth.
• Transfer the melted candy to a shallow baking dish. Working quickly, dip the cake pops in the candy melts, turning to coat, then return to the baking sheet to set.
• Once set, use a skewer or toothpick to etch horizontal lines in the coating.
• Brush the carrots with cocoa powder, making sure it gets into the etched lines.
• Remove the skewers from the carrots. Use extra melted candy to attach a piece of green licorice to each; let set.

CARROT CAKE POPS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil a 20 x 5cm deep square tin and line with baking parchment. Mix all the ingredients for the cake together in a large bowl until well-combined. Pour into the prepared tin and bake for 25-30 mins until golden, slightly risen and a skewer comes out cleanly when inserted in the middle. Set aside to cool completely in the tin.
• Meanwhile, beat the ingredients for the icing together with an electric whisk for 5 mins until pale and fluffy.
• Crumble the cooled cake into the bowl with the icing and beat with an electric whisk until the mixture comes together. Shape into 12 even-sized balls and place on a baking tray lined with baking parchment. Chill the balls in the fridge for 30 mins to help them firm up.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Stir until smooth and glossy, then remove from the heat. Push a lollipop stick into each cake ball and dip in the chocolate, using a spoon to help you coat the ball if needed. Carefully lay on the lined tray and stick a red sugar-coated chocolate on the front of each cake pop for a nose. Stick two pretzel halves into the top for antlers, then leave until the chocolate is fully set. Will keep in an airtight container in the fridge for five days.