Carrot Cake Pops made with carrot cake and classic cream cheese frosting, all covered in delicious white chocolate. A perfect Spring or Easter treat!
Carrot Cake Pops
Easter is just around the corner! Can you believe it?! It feels like it just flew up on me this year!
I have a fun Easter and Spring-time treat to share with you today! Carrot Cake Pops! They’re the perfect combination of sweet yumminess and Easter festiveness.
For my carrot cake, I used the Carrot Cake Cupcake Recipe that I shared last week. It’s a moist, delicious carrot cake, and probably the best I’ve ever tasted. You can skip the buttermilk glaze portion of the recipe, if you’d like. You can also either bake in a cupcake pan, as the directions specify, or you can just use two 9-inch cake pans. If you use the cake pans, you will probably need to tack an extra 10 minutes onto the baking time. Just make sure to check it with a toothpick before removing from the oven.
Of course, if you want to make your life really easy, you can always use a box mix carrot cake. Just follow the directions on the box.
For the cream cheese frosting, I highly recommend the one I use for my Strawberry Cheesecake Cupcakes. It’s a very stiff cream cheese frosting, so it works well for molding into balls for cake pops. Just be sure to omit the graham crackers (or not! It could be tasty!)
Carrot Cake Pops Recipe
Carrot Cake Pops
- In a large mixing bowl, crumble your carrot cake. I just crumbled it with my fingers. You don't need to be too thorough with the crumbling because the next step will take care of that. Just make sure the carrot cake is broken down a bit.
- Add in your cream cheese frosting and mix thoroughly. Incorporate the carrot cake and cream cheese frosting thoroughly. Your mixture should now look like a dough.
- Roll your carrot cake "dough" into 1.5" balls. Place each ball on a cookie sheet.
- Chill your dough in the refrigerator for at least 1 hour. I like to pop it in the freezer for the last 10-ish minutes to make sure the dough is extra cold and solid for dipping.
- Place your white chocolate chips in a small microwave-safe bowl. Melt in the microwave for 30 second increments, stirring each time, until smooth and creamy.
- Place a stick into a "dough" ball and dip into the melted chocolate, making sure to coat it entirely. Remove from chocolate and place on a piece of wax or parchment paper or in a cake pop stand, if you have one.
- With the dough being cold, the chocolate will set rather quickly. Put your sprinkles on immediately, if you're using any.
- Allow the chocolate to fully set (I pop mine back in the refrigerator to reduce the time), and you're ready to serve.
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