Description
These Carrot Cake Mini Pops are a delightful bite-sized version of a classic dessert, featuring moist carrot cake coated in creamy frosting. Perfect for any occasion, they are sure to impress with their vibrant flavors and beautiful presentation.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 2 cups finely grated carrots (about 4 medium carrots)
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans (optional)
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk (as needed for consistency)
- 2 cups white candy melts or chocolate (for dipping)
- Sprinkles, chopped nuts, or shredded coconut (optional for decoration)
- 6-inch cake pop sticks or lollipop sticks
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the vegetable oil, granulated sugar, brown sugar, and eggs. Beat the mixture until it is well combined and slightly frothy.
- Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.
- Fold in the grated carrots, crushed pineapple, and optional nuts.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, carefully lift the cake out using the parchment paper and let it cool completely on a wire rack.
- While the cake is cooling, prepare the cream cheese frosting by beating together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until well incorporated. Add milk a tablespoon at a time until you reach your desired consistency.
- Once the cake is completely cool, crumble it into a large bowl. Mix in about 1 cup of the cream cheese frosting until the mixture holds together when squeezed.
- Using a cookie scoop, form small balls and place them on a parchment-lined baking sheet. Insert a lollipop stick into the center of each ball and freeze for at least 30 minutes.
- While the mini pops are freezing, melt the white candy melts or chocolate according to package instructions.
- Once the mini pops are firm, dip each one into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off before placing them back on the parchment paper. For decoration, sprinkle with your choice of toppings before the chocolate sets.
- Let the mini pops sit at room temperature until the chocolate hardens, which usually takes about 15 minutes.
- Prep Time: 15 mins
- Cook Time: 30-35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pop
- Calories: 150
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Be careful not to overmix the batter once you add the dry ingredients to avoid a dense cake. You can use melted coconut oil or unsweetened applesauce as a substitute for vegetable oil.