Carrot Cake Pops

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Carrot Cake Balls

Carrot Cake Balls

It’s now a pretty common progression in my household: when we have cake, we make at least a few cake pops.  Now that we have the system down it is easy to make a handful at a time.  This time I wanted to see how the carrot cake and cream cheese frosting combo would hold up in cake pop form.  Bite-sized carrot cake squares covered in white chocolate?  Yes, please!  {Mine are technically cake balls or cake squares because I left out the lollipop sticks but they could easily be transformed into pops.}

Just as I did with the carrot cake bars, I piped little cream cheese frosting carrots {naturally dyed with carrot and spinach juice} on top once the white chocolate hardened.  The Wilton’s chocolate candy melts are so easy for cake pops and great for when you need colors.  In this case, however, I prefer using white chocolate because, in my opinion, the Wilton’s are a little too sweet for the carrot cake combo.

Happy Easter!

Carrot Cake Pops
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 45-50+
Bite-sized carrot cake squares covered in white chocolate? Yes, please! Naturally-dyed cream cheese frosting carrots add the finishing touch.
Carrot Cake
  • 1 cup vegetable oil {or applesauce}
  • 3 cups sugar
  • ⅔ cups water
  • 2 cups grated carrots
  • 4 eggs
  • 3½ cups flour
  • 2 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
Cream Cheese Frosting
  • 1 8-ounce package cream cheese
  • ½ cup butter, softened
  • 2 tsp vanilla
  • 4 cups powdered sugar
Cake Balls
  • Cake, crumbled
  • Frosting, to taste
  • White chocolate
Naturally-Dyed Frosted Carrots
  • Frosting
  • Carrot juice
  • Spinach juice
Carrot Cake
  1. Mix all of the ingredients together.
  2. Divide the batter evenly between four 9-inch round cake pans, two greased loaf pans or the equivalent of lined muffin tins.
  3. Bake the cake at 325 degrees for 15-20 minutes for round cake pans and muffins, or up to 1 hour for loaf pans, or until the top springs back to the touch and a toothpick comes out clean.
Cream Cheese Frosting
  1. Mix the ingredients to form a creamy frosting.
  2. Reserve a small portion of frosting to make the carrot toppers.
  3. Add frosting to the crumbled cake and refrigerate any leftover frosting in a sealed container.
Cake Balls
  1. Once your cake has cooled, crumble it into pea-sized or smaller pieces.
  2. Mix in the frosting a spoonful or two at a time, adding just enough so that when rolled the cake mixture stays in balls without crumbling apart.
  3. Roll the dough into balls and then form them into squares.
  4. Place them on a wax paper-lined cookie sheet.
  5. Refrigerate them for 15-30 minutes.
  6. Melt the white chocolate in a double-boiler or microwave the candy melts in a deep glass or bowl.
  7. Working with one cake square at a time, dunk it in the chocolate using mini salad tongs or chopsticks and swirl it around until the chocolate covers at least the top and sides of the square.
  8. Swirl it and tap off any excess chocolate.
  9. Place them back on the wax paper-lined cookie sheet.
  10. Spoon more chocolate over the top and sides to touch up any areas if necessary and let the chocolate harden.
  11. Decorate them with naturally-dyed frosting carrots.
  12. Use a small knife to trim the chocolate edge around the square.
  13. Refrigerate them if not consumed immediately.
Naturally-Dyed Frosting Carrots
  1. Divide the frosting that you saved for the carrots into two small bowls.
  2. Mix a few drops of carrot juice into one bowl, stirring until the liquid is totally mixed in and you have your desired shade of orange.
  3. Mix a few drops of spinach juice into the other bowl, stirring until the liquid is totally mixed in and you have your desired shade of green.
  4. Using icing bags fitted with small tips, pipe the orange carrots and the green stems onto the hardened white chocolate coating of the cake squares.

Carrot Cake Balls

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