Description
A delightful, bite-sized version of classic carrot cake with a tangy cream cheese center and a sweet white chocolate shell.
Ingredients
2 cups all-purpose flour
1.5 cups granulated sugar
1 tsp baking soda
2 tsp ground cinnamon
0.5 tsp ground nutmeg
3 large eggs
0.75 cup vegetable oil
2 cups freshly grated carrots
4 oz cream cheese, softened
4 tbsp unsalted butter, softened
1 cup powdered sugar
16 oz white chocolate or candy melts
24 lollipop sticks
Instructions
Step 1: Bake the carrot cake by mixing dry ingredients with eggs, oil, and carrots at 350°F for 35 minutes.
Step 2: Allow the cake to cool completely, then crumble it into a large bowl until no large pieces remain.
Step 3: Mix the softened cream cheese, butter, and powdered sugar to create a smooth frosting binder.
Step 4: Incorporate the frosting into the cake crumbs until the mixture is moist enough to form stable balls.
Step 5: Roll the mixture into 1-inch balls and freeze them on a tray for 20 minutes to firm up.
Step 6: Melt the white chocolate, dip the tip of a lollipop stick into it, and insert it into a cake ball.
Step 7: Submerge the ball into the melted chocolate, tap off the excess, and let set in a stand.
Notes
Ensure the cake is completely cooled before crumbling to avoid a gummy texture. Use high-quality candy melts for the best dipping experience.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 180 kcal
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
