carrot cake pops

Happy {hoppy?} Easter, y'all! Okay, yes, I know Easter isn't until tomorrow, but I had to share this recipe today so that you could have enough time to make it for the holiday! These are carrot cake pops, and they are the easiest, most delicious thing ever. Every single one of these is a perfect bite of carrot cake and cream cheese frosting, coated in a delicious layer of white chocolate, and topped with a cute little Peep. Aren't they the cutest thing you've ever seen?

The best thing about cake pops, in my opinion, is that because they're so easy, kids are the perfect helpers! Let's be honest, you need to crumble up an entire cake before you can make them, and what child doesn't dream of sticking their hands in a cake and having their way with it? I'll admit I felt very preschool-esque as I was sitting elbow-deep in cake crumbs. But that is besides the point... for my recipe today, I decided to use box-mix cake and storebought frosting, but of course the choice is up to you! It just seems like too much effort to make a perfect homemade cake to then have to destroy it, but eh, to each his own.

One of my mom's friends recently posted a photo on her Facebook of homemade cake pops with a Peep topper, and I knew then and there I needed to recreate them! And post them on Pinterest. So that everyone can make their cake pops exponentially cuter. I'm a food blogger and my name is the Baking Fairy, it's basically my mandate to share cute dessert things on Pinterest.

Print Recipe

carrot cake pops

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Cake Pops &amp, Truffles

Servings: 30 pops

Author: Valentina | The Baking Fairy

Ingredients

• 1 box carrot cake mix + eggs oil, water needed
• 1 jar cream cheese frosting
• 1 package white almond bark
• 1 teaspoon vegetable shortening
• 2 packages Peeps
• sprinkles to decorate

Instructions

• First, bake cake according to package directions. I recommend making it in a 9x13 pan for shorter baking time and easier crumbling!
• After cake has baked and completely cooled off, use your hands or a fork to completely crumble the cake up.
• Using a spatula, mix in the cream cheese frosting ¼ cup at a time until it gets to a doughy texture. The mixture should be soft and hold a ball shape easily without being goopy.
• Roll the mixture into walnut-sized balls, and place them on a pan lined with wax paper.
• Place in freezer for a few hours before dipping.
• When cake balls have completely solidified, stick a lollipop stick on top of each.
• Melt the almond bark in a mug {or other tall, narrow vessel} in 15 second increments in the microwave, until smooth and creamy. Add in about 1 teaspoon vegetable shortening, and mix very very well.
• Dip a pop in the almond bark, pull out, and lightly tap the stick on the edge of the mug to let the excess bark coating fall off. Place coated cake pop on a baking pan lined with wax paper, and immediately top with sprinkles {the coating hardens fast!}
• Repeat with all cake pops.
• Once the bark coating has completely solidified, you can slide a Peep marshmallow on top of each stick. Refrigerate until ready to serve! 🙂