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Carrot Cake Pops

Delicious and fun bites of carrot cake blended with cream cheese frosting, coated in chocolate for a delightful treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 15 pops
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cake Pops
  • 2 cups moist carrot cake, crumbled Use freshly baked or quality store-bought.
  • 1/2 cup cream cheese frosting Make your own or use store-bought.
  • 1 cup chocolate or white chocolate for dipping Recommended: Ghirardelli or Wilton melts.
  • 12-15 pieces cake pop sticks Ensure they are sturdy.
  • to taste sprinkles (optional) Use your favorite sprinkles to decorate.

Method
 

Preparation
  1. Combine the crumbled carrot cake with the cream cheese frosting until well blended; it should be moist but not sticky.
  2. Roll tablespoonfuls of the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
  3. Freeze the cake balls for about 30 minutes until firm.
  4. Melt the chocolate in a microwave-safe bowl or double boiler until smooth; ensure not to overheat to avoid seizing.
  5. Dip the tip of each cake pop stick into the melted chocolate and insert it into the center of a frozen cake ball.
  6. Dip the entire cake pop into the melted chocolate, ensuring it’s completely coated, and tap off excess.
  7. If using, sprinkle your choice of sprinkles over the pop before the chocolate sets.
  8. Let the cake pops cool and harden completely before serving.

Notes

Store in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or freeze uncoated for up to a month. You can also customize flavors by adding pineapple or using different nuts.