Carrot Cake Pops Recipe | Yummly
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Carrot Cake Pops

YUMMLY(1)
Donna: "Made as gluten free, so I had to modify. Upon mix…" Read More
18Ingredients
80Minutes
150Calories
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Carrot Cake Pops
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Description

Carrot cake on a stick! Make these for a fun Easter treat.

Ingredients

US|METRIC
24 SERVINGS
  • nonstick cooking spray
  • 1/2 cup canola oil
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup applesauce
  • 1 tsp. vanilla extract
  • 1 1/2 cups all purpose flour
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 cups carrots (finely grated)
  • 2/3 cup cream cheese frosting
  • 2 oz. white chocolate bar (about 1/3 cup, finely chopped, for cake pop sticks)
  • 12 oz. white chocolate bar (finely chopped, for coating)
  • 1 Tbsp. coconut oil
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    Directions

    1. Preheat the oven to 350°F.
    2. Spray a 9-inch round cake pan with nonstick cooking spray. Set aside.
    3. Place the canola oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract in a large mixing bowl. Whisk vigorously until the mixture is smooth and combined.
    View 13 More StepsDiscover more recipes from Yummly

    NutritionView More

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    150Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories150Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol20mg7%
    Sodium100mg4%
    Potassium50mg1%
    Protein1g2%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber<1g2%
    Sugars14g28%
    Vitamin A25%
    Vitamin C2%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(1)

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    Donna 8 months ago
    Made as gluten free, so I had to modify. Upon mixing a small amount of the frosting with a small amount of cake (to test), the cake was way too moist—so I returned the remaining crumbled cake to the oven and baked an additional 8-10 mins. Mixed in the frosting and continued with the recipe. Overall, they came out very nice, moist and everyone loved them except I am not sure the batter may need to be a bit drier even if it was not gluten free. Best to test a smaller portion like I did so you won’t waste the entire batch if it’s too mushy :)

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