Skip to main content

Carrot Cake Pops


45 Min.
Skill Level:
9 Cake Pops

This Carrot Cake Pops recipe makes the perfect springtime treat! The core of each treat features rich, moist carrot cake. Then each carrot cake pop gets coated in melted HERSHEY’S Cream Cheese Flavored Chips. Don’t forget to top with colorful spring sprinkles, of course! Carrot Cake Pops make for a sweet reward after the annual Easter egg hunt or a fun addition to a spring party dessert display. Cake pops are a versatile treat, so try Chocolate Brownie Pops if you’ve got a house full of chocolate lovers!

Ingredients & Directions

Chill Time
3 hours
Prep Time
45 minutes


Prevent your screen from going dark while you bake.


  • 1 box
    carrot cake mix
  • 1 cup
    carrot juice
  • 4 tsps
    Cream cheese frosting (Ready-to-Spread or Homemade)
  • 9
    Lollipop sticks
  • 2 tsps
    shortening (Optional)
  • styrofoam block (Optional)
  • sprinkles


Equipment Needed 
Baking Pan 13 x 9 x 2-inch Baking Pan
Cookie Sheet Cookie Sheet
Lollipop Sticks Lollipop Sticks
Measuring Cup Measuring Cup
Microwave Microwave
Mixing Bowl Mixing Bowl
Refrigerator Refrigerator
Wax Paper Wax Paper

Prepare cake according to instructions for a 13x19  inch cake using carrot juice to replace water.   Cool completely.  Slice cake in to four equal sections.  Place one fourth of cake in bowl.  Freeze other sections for later use.


Line tray or cookie sheet with wax paper; set aside. Crumble cake in large bowl until no large crumbs remain.  Add frosting; mix until mixture will hold shape when pressed together. divide mixture into 9 equal balls; place on prepared tray.


Place 2 tablespoons cram cheese chips into deep microwave-safe bowl (such as glass measuring cup)  Microwave at MEDIUM (50%)  30 seconds; stir. If necesssary,  microwave at MEDIUM an additional 15 seconds or until chip are melted and smoothed when stirred.


Dip one end of  lollipop stick into melted chips used earlier.  (Add optional shortening to chips for easier coating)  Microwave at MEDIUM 30 seconds; stir . If necessary; return to tray.  Repeat for all cake balls.  Set aside remaining melted chips.  Refridgerate cake balls 2 to 3 hours.


Add remaining chips to reserved melted chips used earlier.   (Add optional shortening chips for easier coating.)  Microwave at Medium 30 seconds; stir.  If necessary,  microwave at MEDIUM an additional 15 seconds or until chips are melted and mixture is smooth when stirred.  Remove pops from the refrigerator. dip each cake pop at an angle into melted chip mixture, coating entire pop.  Let excess drip off; place upight while coating remaining pops.  Repeat above steps for second coat. (If coating mixture cools and coating becomes difficult, microwave at MEDIUM 10 to 15 seconds; stir.  Add sprinkles after second coating.  Refrigerate pops 1 hour or until set.  Store covered in refigerator.  Makes 9 pops. 

(Tip: Pops can be made up to two weeks in advance.)


1.  Place container with melted chips in bowl filled with about 1 inch warm water to help keep the melted chips fluid longer.  Be careful not to allow any water to get into the chip mixture.

2.  About 3 inches granulated sugar in shallow container can be used to support pops if a Styrofoam block is not available.

3.  Leftover melted chips can be used to coat pretzels, cookies, or other snacks.

Additional questions?