How to Make Carrot Cake Pops
These may look like your run-of-the-mill carrots, but one bite and you'll see they're actually a picture-perfect Easter treat.
These aren’t garden-variety carrots: They’re carrot cakes! To make the veggie lookalikes, Food Network Magazine mixed crumbled carrot cake and cream cheese frosting, formed it into logs, then coated the faux carrots in orange candy melts. The finishing touches: some scratches for texture, a little cocoa powder for dirt and a green licorice stem. Add one (or a bunch) to the Easter basket of some bunny special to give them an extra surprise this spring.
Get the Recipe: Carrot Cake Pops
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.
Photographs by Ralph Smith