Carrot Cake Pops Recipes
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
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
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
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 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.
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- Note: the cake has a lot of oil. I found it easier to do upside-down cake pops so they didn't fall off the sticks. You will not use as much icing as you would with a box mix. Also, make sure the balls are very cold before dipping.
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- 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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- In the bowl of a stand mixer fitted with the wire whip attachment, or using a bowl and handheld electric mixer, cream together the butter and cream cheese on medium-high speed until light and fluffy. Slowly add the confectioner's sugar until incorporated, and then continue to beat on medium-high until smooth, light, and fluffy. Beat in the sour cream, vanilla extract, and salt until smooth.
- In a large bowl, mash cakes with a large fork until fine and crumbly. Add cream cheese frosting and mix in until evenly combined.
CARROT CAKE POPS: THE MOST ADORABLE SPRINGTIME TREAT ...
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- Start by making a carrot cake recipe. I baked a half recipe of my favorite Carrot Cake recipe. You can find the recipe here. I added the pecans like the recipe states, but it I were make these again, I would probably leave the nuts out because they made it a little harder to get clean carrot shapes.
- When coloring candy coating (as well as chocolate), it’s very Important to only use candy food coloring rather than liquid or gel food coloring. Candy food coloring consists of oil-based colors while liquid and gel food coloring is water-based. This difference is significant when working with candy coating and chocolate products because the presence of water and water-based food coloring will make the candy coating seize (i.e., it will transform from melted, liquid chocolate to a lumpy and grainy solid mass). Most food coloring that you can find in grocery stores and craft stores will be water-based food coloring. Find the oil-based food coloring you need online or in the candy-making aisle of craft stores.
- Crumble the cake into a large bowl and use your fingers to break up the clumps until you are left with only cake crumbs. Add the frosting to the cake crumbs in small amounts and mix until incorporated. You can mix the frosting in by hand or with the paddle attachment of your stand mixer. Continue adding frosting until the mixture is able to hold its shape when rolled into a ball. The carrot cake is pretty moist, so you shouldn’t need too much frosting.
- For coating the bottom, place approximately 1 cup of candy coating discs in a shallow, microwave-safe bowl and follow the instructions on the package to melt the candy coating. Generally, the bag will specify to microwave on medium power for 15-30 seconds at a time, stirring thoroughly after each interval (even if they still look solid). Please note, that candy coating can be overheated and scorched which will result in a seized mixture. When there just a few small pieces left in the bowl, remove it from the microwave and let the residual heat melt the small pieces.
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- In a large bowl, crumble the carrot cake with your hands. Using a spatula, stir in about 3/4 cup of the cream cheese frosting. Add more as needed. The mixture should stay together when rolled into a ball, but not be overly sticky.
- Roll the cake mixture into 1-inch balls. Set the cake balls on a plate and refrigerate until cool, about 30 minutes.
- In a medium bowl, add the white candy melts, white chocolate, and vegetable shortening. Microwave at 30-second intervals, stirring after each until melted.
- Dip the cooled cake balls into the melted white chocolate mixture and coat completely. Set on wax paper and allow chocolate to set completely.
CARROT CAKE POPS | BETTER HOMES & GARDENS
From bhg.com
- In a small mixing bowl beat cream cheese until smooth; gradually beat in milk, powdered sugar, and vanilla.
- In another small bowl combine carrot juice, pineapple juice and granulated sugar; stir until sugar dissolves.
- Add sticks to frozen Quick Pop molds.* Add a small spoonful of the cream cheese mixture to each frozen mold; wait 2 minutes and add carrot mixture until 2/3 to 3/4 cup full. Wait a few minutes more and add additional cream cheese mixture to fill line. Let stand until set, 2 to 4 minutes. Remove and serve. Repeat with remaining mixture.
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