Happiness Project#72: Carrot Cake Pops!

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Valentines Day. Most of you know how I feel about Valentines Day. I’m not a believer. For many reasons, though mostly because of how disturbingly commercialized it is (in the US, at least). No matter my many disagreements with this specific day though, I do, however believe in love. Real love. That’s shown and celebrated, in no matter how small or grand a way, every day. And is no more or less significant because of any “holiday.”

So while standing firm in my own beliefs on love & relationships, I finally had the time to re-create one of my favorite cakes into what I call a “messy” cake pop treat. Because, well, I LIKE being a messy baker. It’s kinda freeing in this way. And fun. WAY more fun! My Chloe Girl agrees, wholeheartedly. Ha.

Hence these super yummy, and delightfully pink Carrot Cake Pops! With a whole lot of sprinkles and whole lot of LOVE! So from my heart to yours, here you go…

For the Carrot Cake, you’ll need:

2 cups cake flour

2 cups granulated sugar

1-1/2 teaspoons baking soda

1 tablespoon ground cinnamon

pinch of kosher salt

4 eggs

1-1/3 cup vegetable oil

2 cups grated carrots

1/2 cup chopped pecans

Firstly, preheat your oven to 350d. Lightly butter a square glass baking dish.

On a stand mixer, or by hand held, mix all of the dry ingredients together, until well combined.

Add in each egg, one at a time, until fully mixed with the dry ingredients. Followed with stirring in the vegetable oil until the full mixture becomes thick and creamy.

Now, slowly add in first the carrots, and then the pecans. Stir with a wooden spoon until also fully combined.

Pour the entire cake mixture into the prepared baking dish, smoothing out the top with a rubber spatula.

Pop that cake into the oven and let bake for 25 to 30 minutes. Once the cake is nicely baked through, let the entire dish cool on a wire rack for anywhere from 30 minutes to an hour.

While the cake is cooling, prepare your cream cheese frosting. Need a new homemade cream cheese frosting that you’ll use for just about everything? Here’s my favorite go to:

1/2 cup unsalted butter, softened at room temperature

2 (8oz) packages of cream cheese, softened at room temperature

3 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons heavy whipping cream

Firstly, combine the butter and cream cheese into the bowl on your stand mixture. Whip up until fully combined.

Add in the 3 cups of powdered sugar, one cup at a time, scraping down the sides and the bottom of the mixing bowl, at the finish of adding in all 3 cups.

Add in the vanilla extract, and then the heavy whipping cream. Whip together, at high speed, for 2 to 3 minutes. Set aside the bowl of frosting.

Now the messy part, which I kinda love! Taking the dish with the fully cooled carrot cake, dig your hands into that perfect cake and crumble all of it up. ALL of it. Anyone else breaking into a happy dance? Ha.

Once that cake is fully crumbled, drop in a cup of the cream cheese frosting onto that crumbled cake. With your hands (again), kneed the frosting into the crumble. The goal is for that cake crumble to become moist enough to roll up into 2 inch cake balls. So you’ll need to continue to add in another cupful or two of frosting to the crumble, until you’re able to roll up 18 to 20 carrot cake balls. Messy, yes, but SO darn FUN!!!

Place each cake ball onto a parchment lined cookie sheet and chill in the fridge for at least one hour.

5 minutes before that hour is up, take a 12oz bag of white or vanilla candy melts and warm up, in 20 seconds intervals, in the microwave, until fully melted and creamy.

Take the fully chilled carrot cake balls out of the fridge and set next to the bowl with the melted candy melts. Prepare to get MESSY (again)! To the point where donning that favorite kitchen apron of yours is recommended. Very recommended.

With a large slotted spoon, dip each cake ball into the melted candy, ensuring that each ball is fully coated before gently depositing each coated cake ball onto the same parchment lined baking sheet that they were chilled on. After each ball is coated, take a lollipop stick and insert into each pop. Followed by sprinkling each cake pop with your favorite colored sugar crystals. In this case, pink. LOTS of pink.

Let your fully decorated cake pops sit at room temperature, until fully hardened. And eat. Or gift to those you love. Since these are LOVE pops!

May your every day, be a day for love. And a day for giving. Especially when giving involves your favorite cake pop.

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Comments

  1. These are so cute! I love, love carrot cake. This would be a great choice so I’m not eating the entire cake lol. I think cake pops are the best invention ever! Thank you for sharing!

  2. These look absolutely delicious! I definitely want to try this recipe. Thanks!

  3. Yummy!! How can you go wrong with this recipe? You can’t!!! All that goodness in a little bite!!

  4. After working at a flower shop a couple of years on Valentine’s Day, I became very anti-Valentine’s as well. Now I want my husband to buy me flowers because he wants to…not just because the calendar tells him he should. I love the cake pops and I think mashing into the carrot cake sounds too much fun.

  5. I love cake pops, but have never tried to make them. Thank you for the recipe! I’m pinning it so I can make them later. Also, we pretty much skipped Valentine’s Day this year too.

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