Carrot Cake Ice Pops Recipes

CARROT CAKE POPS

Steps:

• 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.

CARROT CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs and adding grated carrot. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately dip top in walnuts, pressing to adhere. Poke opposite end of stick into foam block. Let stand until set.

CRAZY CARROT POPS

Steps:

• In blender, place yogurt, mango and carrot juice. Cover; blend until smooth. Reserve 1 cup mixture; cover and refrigerate. Divide remaining mixture among 6 (5-oz) paper cups, about 1/3 cup in each. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 2 hours or until frozen.
• In blender, place reserved mango mixture and spinach. Cover; blend until smooth. When first layer is frozen, remove foil from pops. Pour about 3 tablespoons spinach mixture in each cup over frozen layer. Return foil to pops to support sticks. Freeze about 6 hours or until frozen.

CARROT-GINGER ICE POPS

Steps:

• Using a sharp knife, remove and discard peels and piths of oranges; chop fruit and discard seeds. Place in a blender with carrot juice (such as Lakewood Organic), hulled and halved strawberries, chopped fresh ginger, and a small pinch of kosher salt; process until smooth. Pour into ice-pop molds; freeze at least 4 hours (or serve over ice as a "juice").

CARROT CAKE ICE POPS

Steps:

• Combine baby carrots, milk, brown sugar, white sugar, cinnamon, ginger, salt, and nutmeg in a blender; blend until smooth. Add ice cream and continue blending until evenly mixed.
• Pour carrot mixture into molds and freeze until slushy, about 1 hour.
• Remove from freezer and stir in walnuts evenly; insert pop sticks and freeze until solid, 3 to 6 hours.

CARROT CAKE CAKE POPS RECIPE BY TASTY

Steps:

• Break the cake into a large bowl, crumble it until it is in fine crumbs.
• Add sweet condensed milk and mix until you form a dough.
• Open a small amount of dough and cover one brigadeiro in it, rolling until you form a ball.
• Add one stick into each ball and freeze for 15 minutes.
• Dip your cake pops into melted chocolate, covering them.
• Let it rest and add some sprinkles on them.
• Enjoy!

CARROT CAKE ICE CREAM

Steps:

• Cook about 1 1/4 cup sliced fresh carrots in the microwave or stovetop until soft. Blend in food processor or blender with enough water or milk to make a puree. Measure out 3/4 cup carrot puree, set aside.
• Heat the 1 cup of heavy cream with the brown sugar in a medium size saucepan on medium heat, stirring often.
• When cream mixture is hot, whisk vigorously while adding the gelatin powder. Add in raisins (only if using an ice cream maker) and cream cheese and continue to heat for about 4 minutes, stirring often.
• Remove saucepan from heat. Pour hot mixture into a large glass bowl. Add maple syrup, cinnamon, vanilla, and salt. Whisk in evaporated milk (or heavy cream or half and half), and pureed carrot.
• Chill in fridge for about 1 hour or 1/2 hour in freezer, till ice cream mixture is cold. The ice cream mixture will be thicker at this point.
• ICE CREAM MAKER: Follow manufacturer's directions, adding chopped pecans near the end of the freezing process.
• FREEZER METHOD: *Note - this method will take longer than the listed time to make*. Skip the previous chill step. Add in raisins and pecans. Pour ice cream mixture in a covered shallow pan and freeze until almost solid. Break up frozen mixture and process in food processor or blender until soft (this incorporates air into the ice cream). Repeat 1 to 2 more times.