Carrot Cake Cake Pops
User Reviews
4.8
Carrot Cake Cake Pops
Description
The recipe starts with a traditional carrot cake batter combining brown and granulated sugars with cinnamon, nutmeg, ginger, vegetable oil, sour cream, eggs, vanilla, flour, baking powder, baking soda, salt, buttermilk, and grated carrots. Baking in a pan until a toothpick inserted comes out clean yields a moist, spiced cake. After cooling, the cake is mixed with cream cheese frosting made with butter, cream cheese, vanilla, and powdered sugar.
The blended cake and frosting mixture is shaped into small balls and coated with melted white almond bark for a smooth, sweet outer shell. Garnishing with orange sprinkles and toasted chopped pecans adds texture and color contrast. Toasting pecans before chopping enhances their flavor and crunch.
These cake pops provide a portable, portion-controlled carrot cake experience with a balance of spices, cream cheese sweetness, and crisp coating. They are suitable for parties, snacks, or gifting, delivering seasonal flavors in a convenient format.
To toast the pecans, bake them at 300 degrees F for about 15 minutes, stirring occasionally to prevent burning, which enhances their flavor before use in garnish or batter.
Ingredients
Cake
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup vegetable oil
- 1/2 cup sour cream
- 4 large egg
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 3 cups carrot finely grated
Frosting
- 1/4 cup butter room temperature
- 8 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 12 ounces almond bark white
- orange sprinkles for garnish
- 1/2 cup pecans finely chopped, toasted
Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13 baking pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, add the brown and granulated sugar, cinnamon, nutmeg, and ginger. Whisk until combined.
- Add in the vegetable oil and sour cream. Mix with a hand mixer on medium speed until incorporated.
- Add in the vanilla extract and the eggs one at a time and mix until incorporated. Scrape down the sides after each addition of egg.
- In a separate bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.
- Alternately add the dry ingredients and buttermilk starting and ending with the dry ingredients. I normally add the dry ingredients in three parts and the buttermilk in two parts.
- Once the batter is together, add in the grated carrots and stir until thoroughly incorporated.
- Pour the batter into the prepared baking pan.
- Place into the oven and bake for 50 – 52 minutes or until done. Place a toothpick into the center of the cake and if it comes out clean or with moist crumbs, it’s done. If there’s still batter, it needs to bake longer.
- Let the cake cool completely and start working on the frosting.
Frosting
- In a mixing bowl, add the butter and cream cheese. Mix until light and fluffy.
- Add in the vanilla extract and powdered sugar. Mix until it becomes light and fluffy.
Assemble Carrot Cake Cake Pops
- Break the cooled cake into pieces and add to the bowl of frosting. I used my stand mixer to mix until it comes together. You can use your hand mixer or hands and just work the frosting into the cake.
- Scoop the balls out using a medium sized cookie scoop. Place on a piece of wax paper.
- Roll the cake pops into balls and place them back on the wax paper. Set aside and heat up the almond bark.
- Place the almond bark in a double boiler and let it melt completely until smooth, about 10 minutes.
- Place the cake pops into the almond bark and roll to coat it. Using a fork, tap off the excess almond bark. Place back onto the wax paper to harden. Do 2 to 3 cake pops and then add some sprinkles to the top.
- For the cake pops coated with pecans and sprinkles, I put gloves on and finely coat the cake pops with almond bark by rubbing them between my hands. Add sprinkles or finely chopped pecans into small dishes and quickly throw the coated cake pops into the bowl. Tap the bowl to toss the cake pop around and coat it. Set on the parchment paper.
- Store in an airtight container in the refrigerator.
Notes
- Toast pecans at 300°F for 15 minutes, stirring occasionally, to enhance flavor before chopping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 76cake pops
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 56mg | 2% |
| Potassium | 53mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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