Carrot Cake Pops
- Level: Easy
- Yield: 12 to 15 carrot cake pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 354
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 56
- Dietary Fiber
- 3
- Sugar
- 29
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 188
- Total: 2 hr 30 min
- Active: 1 hr
Ingredients
Cooking spray
1 15- to 16-ounce box carrot cake mix (plus required ingredients)
1 cup cream cheese frosting
2 12-ounce bags orange candy melts
6 red candy melts
2 tablespoons cocoa powder
Green apple licorice, cut into 1/2-inch pieces
Directions
- 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.