Carrot Cake Pops Recipe
Prep Time:
2 hours, 10 minutes
Cook Time:
33 minutes
Servings:
20 s
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1½ cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups finely grated carrots + extra for topping the cake pops
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 12 ounces white chocolate chips or white candy melts
  • ½ cup finely chopped walnuts or pecans
Directions
  1. Preheat the oven to 350 F.
  2. Line a sheet pan with parchment paper.
  3. Spray a 9x13-inch baking pan with cooking spray.
  4. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  5. In a large bowl, whisk the granulated sugar, oil, and eggs until smooth.
  6. Stir in the grated carrots, then fold in the flour mixture until just combined.
  7. Pour the batter into the prepared pan and bake for 28–30 minutes, until a toothpick inserted in the center comes out clean.
  8. Let the cake cool completely for at least 1 hour.
  9. Meanwhile, beat the cream cheese, powdered sugar, and vanilla extract together until smooth to make the frosting.
  10. Once the cake is fully cooled, crumble it into fine crumbs in a large bowl.
  11. Add the frosting a few tablespoons at a time, mixing with your hands until the mixture holds together when pressed but is not wet or sticky.
  12. Roll the mixture into 40-45 1½-inch balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes.
  13. Remove the sheet pan from the freezer and roll each ball again to get a smooth, well-formed ball. Put the tray back into the freezer until the chocolate is ready.
  14. Bring a pot of water to a low boil.
  15. Add the white chocolate chips or candy melts to a glass bowl and place it over a pot of water. Then reduce the heat to low and stir until it is melted, about 5-10 minutes.
  16. Transfer the melted chocolate to a narrow glass cup.
  17. Make a hole in the cake pop with a cake pop stick, then dip the stick into the chocolate and insert the stick into the pop.
  18. Dip each chilled cake pop into the coating, letting the excess drip off. Use a knife to fill in any gaps.
  19. Sprinkle the chopped nuts or grated carrots over the pops before the coating sets.
  20. Place the pops upright in a cake pop stand, foam block, or back on the parchment-lined sheet to set for about 15 minutes before serving.