Everyone loves cake pops, but sometimes they all seem to taste the same. These unique pops are extra special because they don’t just look like carrots, they’re actually made with carrot cake.
I am in love with these cute carrot cake pops, and I’ve been using them to surprise everyone from play group mommies to my husband’s co-workers. They’re a great edible gift but also make a wonderful treat for Easter brunch.
Start by making a carrot cake of your choice. I like the Duncan Hines decadent cake mix, which has real carrots and raisins in it. Once the cake is done baking, cut it into squares to help it cool faster.
When cool enough to handle, put half of the cake into the bowl of a food processor and chop until it’s nothing but crumbs. Dump the crumbs into a bowl and repeat with the other half.
Add half a cup of cream cheese frosting to the crumbs and use clean and dry hands to knead it all together. You should form a dough that is a very similar consistency to cookie dough.
Use a 1-inch cookie scoop to portion out each cake pop.
Roll the ball of dough between your hands to form a cone.
Place your cones of cake pop dough on a parchment-lined cookie sheet, and refrigerate for about two hours.
While the dough is chilling, it’s time to make your leafy tops. Melt some green candy melts and put them in a pastry bag fitted with a #16 open star tip. Pipe your leaves, on parchment paper, by drawing one straight line down the middle and two shorter lines at an angle on either side. Make at least 36 leaves (I do a few extras to be safe).
When the dough is chilled, melt your orange candy melts. Dip the tip of a lollipop stick into the melted candy and then insert it, fairly deeply, into the pointy end of a cone. Carefully dip the entire cone into the melted candy, slowly twirling it as you pull it out.
Place a leafy green top onto the top of the cake pop, and poke the stick into a Styrofoam block to set. Repeat with the remaining cake pops.
Once the cake pops are set, scoop the rest of your orange candy melt into a decorating bag with a #1 round tip. If the candy is getting hard, soften it for a few seconds in the microwave first. Pipe a triangular squiggle along the front of each carrot. Return the pops to the Styrofoam to set.
The carrot cake pops can be stored in an airtight container at room temperature for up to two weeks.
Who would you surprise with a carroty cake pop?
Carrot cake pops recipe
Makes about 3 dozen
Ingredient:
- 1 carrot cake (I made mine in a 9×13-inch dish)
- 1/2 cup cream cheese frosting
- Green candy melts
- Orange candy melts (at least 24 ounces)
- Lollipop sticks
- Styrofoam base
Instruction:
- Put half of the cake into the bowl of a food processor, and chop until it’s nothing but crumbs. Dump the crumbs into a bowl and repeat with the other half.
- Add half a cup of cream cheese frosting to the crumbs, and use clean, dry hands to knead it into a dough the same consistency of cookie dough.
- Use a 1-inch cookie scoop to portion out each cake pop, and roll the ball of dough between your hands to form a cone. Place your cones of cake pop dough on a parchment-lined cookie sheet, and refrigerate for about 2 hours.
- While the dough is chilling, melt some green candy melts according to package directions, and put them in a pastry bag fitted with a #16 open star tip. Pipe 36 leaves, onto parchment paper, by drawing one straight line down the middle, and two shorter lines at an angle on either side.
- When the dough is chilled, melt your orange candy melts according to the package directions. Dip the tip of a lollipop stick into the orange melts, and then insert it into the pointy end of a cone. Carefully dip the entire cone into the melted candy, slowly twirling it as you pull it out.
- Place a leafy green top onto the top of the cake pop, and poke the stick into a Styrofoam block to set. Repeat with the remaining cake pops.
- Once the cake pops are set, scoop the rest of your orange candy melt into a plastic bag (or a frosting bag fitted with a #1 round tip). If it’s getting hard, soften it for a few seconds in the microwave. Cut a tiny tip off of the bag, and pipe a triangular squiggle along the front of each carrot. Return the pops to the Styrofoam to set.
- Store in an airtight container at room temperature for up to 2 weeks.
More cake pop recipes
Spaghetti and meatball cake pops
Basketball cake pops
Easter lamb cake pops
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