CARROT CAKE POPS
These aren't garden-variety carrots: They're carrot cakes! To make the veggie lookalikes, we mixed crumbled carrot cake and cream cheese frosting, formed it into logs, then coated the faux carrots in orange candy melts. The finishing touches: some scratches for texture, a little cocoa powder for dirt and a green licorice stem.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 to 15 carrot cake pops
Number Of Ingredients 7
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
Anyone can make chocolate or vanilla cake pops, but you know the really impressive pop is a Carrot Cake Pop! Grated carrot is mixed with the Betty Crocker™ Super Moist™ Carrot Cake Mix and baked. Then it's time to crumble the baked caked and add the Betty Crocker™ Rich & Creamy Cream Cheese Frosting to create these carrot cake balls. All that's left is to dip the cake balls into a melted candy coating and get ready for the perfect bite of carrot cake, all in one. If you're this good with carrot cake, what else can you turn into a cake pop?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 50
Number Of Ingredients 9
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.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 90 mg
NO-FAIL CARROT CAKE POPS RECIPE PERFECT FOR ANY BEGINNER
Need an easy, foolproof, and incredibly delicious carrot cake pops recipe? Something that gets the job done with minimal hassle? This post will have you covered with 10 effective tips for the easiest carrot cake pops ever!
Provided by sam
Categories Dessert
Time 2h
Number Of Ingredients 24
Steps:
- Preheat oven to 350°F. Grease then line one 9-inch cake pan with parchment paper. If you haven't done so already, toast the chopped pecans by placing on a lined baking sheet and placing in a toaster oven or oven at 400°F for 3 minutes.
- In a medium bowl, mix together your dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg). Set aside.
- In a large bowl, whisk together the wet ingredients (oil, eggs, sugar, and brown sugar).
- Sift the dry ingredients into the large bowl with the wet ingredients. Fold JUST UNTIL COMBINED. Don't overmix! Once mixed, add the shredded carrots, toasted chopped pecans, and shredded coconuts or raisins (if using). Fold until combined.
- Pour or spoon the batter into the cake pan. Bake for 30-34 minutes until a toothpick pulls from the center clean. Transfer the cake to a wire rack and cool for 10 minutes.
- Flip the cake by running a thin knife along the edge of the cake pan to loosen the cake. Flip the cake onto the wire rack until completely cooled.
- Using a stand or handheld mixer with the paddle attachment, whisk the unsalted butter and cream cheese until smooth and creamy for 3-4 minutes on medium-high speed.
- Add the brown sugar (free of clumps) and whisk for another 3 minutes on medium-high speed. Take a spatula and scrape alongside the bowl to remove any sugar stuck to the side. Let this sit for at least 5 minutes. This gives it time to incorporate with the rest of the icing and avoid grittiness.
- Sift the powdered sugar into the frosting gradually over medium-low speed. Add the vanilla, pinch of salt, and molasses (if using) and whisk until combined.
- Crumble the cooled cake on top of the frosting. Still using the paddle attachment, mix the cake with the frosting until there are no lumps over low speed.
- Measure about 2 tablespoons of the batter to roll into a ball. Make sure the balls are perfectly round as this will be the shape of the cake pops. Place the balls on a lined baking tray and refrigerate for at least 30 minutes to 2 hours.
- While the cake pops are in the refrigerator, get your toppings ready and plan where you want the cake pops to set upright. You can use either a Styrofoam box or a box with little holes for the lollipop sticks.
- Melt the candy melts or melting chocolate wafers in a 2-inch measuring cup following the directions on the back of the package.
- Taking 3 balls out of the refrigerator at a time, take a lollipop stick and dip into the melted candy melts about a ½ inch. Push the dipped lollipop stick into the center of the cake pop until halfway. Be very careful not to push the lollipop stick too far into the other side.
- Dip the cake pop into the melted candy melts until completely covered with the base of the lollipop stick covered. Very gently, tap the lollipop stick against the side of the measuring cup to remove any excess. It also helps to sometimes roll the cake pops until the excess drips off.
- Decorate the cake pops with the toppings and let it set in an upright position. Repeat with the remaining cake pops, only pulling out the cake pops from the refrigerator as needed. Please try to work fast during this time as the melting candy melts could start to set in the measuring cup.
- The coating for the cake pops should set within the hour. Enjoy!
CARROT CAKE ICE POPS
This recipe can be varied a few different ways.
Provided by Jenna
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 4h10m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 24.8 g, Cholesterol 21 mg, Fat 11.7 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 3.9 g, Sodium 171.1 mg, Sugar 20.9 g
CARROT CAKE CAKE POPS RECIPE BY TASTY
Here's what you need: carrot cake, brigadeiroes, condensed milk, chocolate bar, sprinkles
Provided by Teddy Villa
Categories Desserts
Yield 10 servings
Number Of Ingredients 5
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!
Nutrition Facts : Calories 187 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 16 grams
CARROT CAKE POPS
Have some family fun making these carrot cake pops. Add pretzels to make the antlers and a sugar-coated chocolate red nose to complete your reindeers
Provided by Cate Dixon
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil a 20 x 5cm deep square tin and line with baking parchment. Mix all the ingredients for the cake together in a large bowl until well-combined. Pour into the prepared tin and bake for 25-30 mins until golden, slightly risen and a skewer comes out cleanly when inserted in the middle. Set aside to cool completely in the tin.
- Meanwhile, beat the ingredients for the icing together with an electric whisk for 5 mins until pale and fluffy.
- Crumble the cooled cake into the bowl with the icing and beat with an electric whisk until the mixture comes together. Shape into 12 even-sized balls and place on a baking tray lined with baking parchment. Chill the balls in the fridge for 30 mins to help them firm up.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Stir until smooth and glossy, then remove from the heat. Push a lollipop stick into each cake ball and dip in the chocolate, using a spoon to help you coat the ball if needed. Carefully lay on the lined tray and stick a red sugar-coated chocolate on the front of each cake pop for a nose. Stick two pretzel halves into the top for antlers, then leave until the chocolate is fully set. Will keep in an airtight container in the fridge for five days.
Nutrition Facts : Calories 366 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
CRAZY CARROT POPS
It's crazy how delicious these mango, carrot juice and spinach (yes, we said spinach) pops taste! They're a fun and frosty way to get more fruits and veggies for kids (and adults). That's what we call a win-win! See All 12 Pops of Summer
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h10m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 110, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Pop, Sodium 45 mg, Sugar 18 g, TransFat 0 g
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LEFTOVER CARROT CAKE POPS - SIP AND SPICE
From sipandspice.com
Servings 16Total Time 1 hr 15 minsEstimated Reading Time 4 mins
- In a large bowl, crumble up the leftover carrot cake into small crumbs. Mix in the leftover cream cheese frosting.
- Using a small cookie scoop, scoop and roll into 1-inch balls and place in the freezer for at least an hour. Remove from the freezer and re-roll into smooth balls and place back in the freezer to harden for a few minutes.
- Create a place to let the cake pops rest by poking small holes, big enough to hold the lollipop sticks, into a cardboard box. Melt 1/2 the chocolate in a 1 cup glass measuring cup in the microwave in 15-30 second increments until melted and smooth, stirring in between each increment. It should take about 1 1/2 minutes.
- Removing one ball from the freezer at a time, dip a lollipop stick a 1/2 inch into the melted chocolate then stick into the center of a cake ball about halfway. Do not push all the way through. Then carefully dip the entire ball into the chocolate and slowly pull it out, letting the excess white chocolate drip off. Let it hang out upside down for a moment to let the chocolate harden a bit, then put into the cardboard box holder and sprinkle with orange sprinkles while still wet. Repeat with all cake balls, melting more chocolate as needed.
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