Carrot Cake Pops

These aren’t garden-variety carrots: They’re carrot cakes! To make the veggie lookalikes, we 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.
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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 1 hr
  • Yield: 12 to 15 carrot cake pops
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Ingredients

Directions

  1. 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.
  2. Crumble the cake into a large bowl. Add the frosting and mix with your hands until well combined. Refrigerate 30 minutes.
  3. 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.
  4. Carefully insert a skewer into each carrot, reshaping as needed. Freeze until firm, about 30 minutes.
  5. Melt the orange and red candy melts together in a large bowl in the microwave in 30-second intervals, stirring, until smooth.
  6. 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.
  7. Once set, use a skewer or toothpick to etch horizontal lines in the coating.
  8. Brush the carrots with cocoa powder, making sure it gets into the etched lines.
  9. Remove the skewers from the carrots. Use extra melted candy to attach a piece of green licorice to each; let set.
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