Carrot Cake Pops
Details
- Timing
- Timing
- Total:
- Prep:
- 45 Min.
- Skill Level:
- Intermediate
- Yields:
- 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
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 boxcarrot cake mix
-
1 cupcarrot juice
-
4 tspsCream cheese frosting (Ready-to-Spread or Homemade)
-
9Lollipop sticks
-
2 tspsshortening (Optional)
-
styrofoam block (Optional)
-
sprinkles
READY TO MAKE THIS?
Directions
Equipment Needed
13 x 9 x 2-inch Baking Pan
Cookie Sheet
Lollipop Sticks
Measuring Cup
Microwave
Mixing Bowl
Refrigerator
Wax Paper
1
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.
2
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.
3
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.
4
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.
5
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.)
VARIATIONS
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.
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Nutrition FactsServings Per Container 9Serving size 1 Cakepop (134 g)Amount per servingCalories490% Daily Value*Total Fat 27g 35%Saturated Fat 10g 50%Trans Fat 0gCholesterol 70mg 23%Sodium 390mg 17%Total Carbohydrates 59g 21%Dietary Fiber 0g 0%Total Sugars 39gIncludes 14g Added Sugar 28%Protein 6gVitamin D mcg %Calcium 168mg 15%Iron 1mg 6%Potassium 152mg 4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
