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Carrot Cake Pops
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Prep Time:
40 minutes
Total Time:
2 hours 20 minutes
Elevate your cake pop game with moist carrot cake mixed with cream cheese frosting, dipped in candy coating for a bite-sized taste of luxury. Let your creativity soar with endless possibilities for unique cake pops.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/2 cup grated carrot
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
  • 4 cups white candy melts or coating wafers (24 oz)
  • 2 tablespoons shortening
  • 50 paper lollipop sticks
  • 1 cup finely chopped toasted walnuts
  • Block of plastic foam
Instructions:
  • Prepare the cake mix using water, oil, and eggs according to the package instructions for a 13x9-inch pan, and stir in grated carrot. Let it cool. Line a cookie sheet with waxed paper. Break the cake into crumbs in a large bowl. Stir in frosting until well combined. Form the mixture into 1-inch balls and arrange them on the cookie sheet. Freeze until firm and store in the refrigerator.
  • In a microwavable bowl, heat candy melts and shortening uncovered on Medium (50%) for 2 minutes, then in 15-second intervals until melted. Stir until smooth. Dip the tip of a lollipop stick about 1/2 inch into the melted candy and insert the stick into a cake ball halfway. Repeat for all. Place cake pops back on the cookie sheet and refrigerate for 5 minutes. Take out a few at a time. Dip each cake ball into the melted candy, tap off excess, then dip the top in walnuts and press gently to stick. Secure the stick into a foam block and let them set.

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