Crazy Carrot 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
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
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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.
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