Carrot Cake Pops Recipe | Yummly
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Carrot Cake Pops

YUMMLY(1)
Yummly User: "Made as gluten free, so I had to modify. Upon mix…" Read More
18Ingredients
80Minutes
150Calories
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Carrot Cake Pops
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Description

Carrot cake on a stick! Make these for a fun Easter treat.

Ingredients

US|METRIC
24 SERVINGS
  • nonstick cooking spray
  • 1/2 cup canola oil
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup applesauce
  • 1 tsp. vanilla extract
  • 1 1/2 cups all purpose flour
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 cups carrots (finely grated)
  • 2/3 cup cream cheese frosting
  • 2 oz. white chocolate bar (about 1/3 cup, finely chopped, for cake pop sticks)
  • 12 oz. white chocolate bar (finely chopped, for coating)
  • 1 Tbsp. coconut oil
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    Directions

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    Directions

    1. Preheat the oven to 350°F.
    2. Spray a 9-inch round cake pan with nonstick cooking spray. Set aside.
    3. Place the canola oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract in a large mixing bowl. Whisk vigorously until the mixture is smooth and combined.
    View 13 More StepsDiscover more recipes from Yummly

    NutritionView More

    Unlock full nutritional details with subscription

    150Calories
    Sodium
    Fat
    Carbs
    Fiber
    Potassium
    Calories150Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol20mg7%
    Sodium100mg4%
    Potassium50mg1%
    Protein1g
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber<1g2%
    Sugars14g
    Vitamin A25%
    Vitamin C2%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(1)

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    Yummly User 2 years ago
    Made as gluten free, so I had to modify. Upon mixing a small amount of the frosting with a small amount of cake (to test), the cake was way too moist—so I returned the remaining crumbled cake to the oven and baked an additional 8-10 mins. Mixed in the frosting and continued with the recipe. Overall, they came out very nice, moist and everyone loved them except I am not sure the batter may need to be a bit drier even if it was not gluten free. Best to test a smaller portion like I did so you won’t waste the entire batch if it’s too mushy :)

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