These Carrot Cake Cake Pops taste like you're eating a slice of carrot cake with cream cheese frosting! Learn how to make these cake pops with a homemade carrot cake and a cream cheese frosting made from scratch. They make a cute Easter dessert or just a fun spring dessert to serve up!
Happy Easter! I haven't really had time to throw up many Easter recipes this year, but I did make these cream cheese carrot cake cake pops. They are heavenly, guys. If cake pops ever go out of style, I'm still making them. They are like my favorite way to eat cake. They are easy to pop in your mouth, super moist and that crunch of the chocolate coating when it's been sitting in the fridge chilling is amazing.
Making Cream Cheese Carrot Cake Cake Pops
I had to search out orange sprinkles for these carrot cake pops. That's kind of what the hold up has been, if I'm honest. I ordered them last week on Etsy and they finally came yesterday.
So, I tried a few different ways to coat my cake pops. My favorite was the toasted pecan coated ones. My hubby's favorite was the ones completely coated with sprinkles, but they were all tasty.
How to Make Cake Pops
To make these cake pops, you first must mix up and bake a homemade carrot cake recipe.
To do this, start by adding brown sugar, granulated sugar, and all of the spices into a mixing bowl. Whisk until the spices are evenly distributed.
Using a hand mixer, beat in the vegetable oil, sour cream, vanilla extract, and then the eggs one at a time.
In a separate bowl, add the dry ingredients. Mix the flour, baking soda, baking powder, and salt until combined.
Begin alternately adding the dry ingredients and buttermilk to the sugar/oil mixture until a spice batter comes together.
Fold in the grated carrots and place in a prepared pan. Bake in the preheated oven and allow cool completely.
With the carrot cake cooling, whip up the homemade cream cheese frosting by beating the butter, cream cheese, vanilla, and powdered sugar together until it forms a smooth, creamy frosting.
How to Assemble Carrot Cake Pops
Crumble the cooled carrot cake into the frosting and mix until a thick, cake pop batter forms.
PRO TIP: If there are still streaks of cream cheese frosting in the cake pop batter, keep mixing until it's completely blended.
Scoop the dough out using a medium cookie scoop, and roll into balls. Place on a piece of wax paper or parchment paper.
Coat with almond bark or candy melts. I prefer almond bark because it doesn't seize up or become thick and hard to work.
How to Store Carrot Cake Cake Pops
Because of the cream cheese, I would recommend storing these carrot cake cake pops in the fridge. Be sure to store them in an airtight container or storage bag.
They will be slightly stiff with a crunchy chocolate shell straight out of the fridge but can be left out at room temperature for 10 minutes to soften up.
They will last 5 to 7 days in the refrigerator.
Frequently Asked Questions
Yes! Once the cake pops are dipped in chocolate, wrap the cake pops individually with two layers of plastic wrap, I like to add a layer of heavy duty foil but it's not necessary, and then store in a freezer container or freezer bag for up to 3 months.
To thaw the cake pops, place them in the fridge overnight.
To toast pecans for a topping, preheat the oven to 300 degrees F. Spread the chopped pecans on a baking sheet. You can use parchment paper, a silicone mat, or leave the baking sheet bare.
Bake in the preheated oven for 15 minutes giving the pecans a stir every couple of times while toasting.
You may want to check out these other cake pop recipes too!
- Step-by-Step Tutorial on How to make Cake Pops using cake mix
- Easy Apple Butter Cake Pops
- Maple Bacon Cake Pops
- Chocolate Chip Menthe Cake Pops
Carrot Cake Cake Pops
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¾ cup vegetable oil
- ½ cup sour cream
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 3 cups finely grated carrots
- ¼ cup butter room temperature
- 8 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 12 ounces white almond bark
- orange sprinkles for garnish
- ½ cup toasted pecans finely chopped
- Preheat the oven to 350 degrees F. Spray a 9x13 baking pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, add the brown and granulated sugar, cinnamon, nutmeg, and ginger. Whisk until combined.
- Add in the vegetable oil and sour cream. Mix with a hand mixer on medium speed until incorporated.
- Add in the vanilla extract and the eggs one at a time and mix until incorporated. Scrape down the sides after each addition of egg.
- In a separate bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.
- Alternately add the dry ingredients and buttermilk starting and ending with the dry ingredients. I normally add the dry ingredients in three parts and the buttermilk in two parts.
- Once the batter is together, add in the grated carrots and stir until thoroughly incorporated.
- Pour the batter into the prepared baking pan.
- Place into the oven and bake for 50 - 52 minutes or until done. Place a toothpick into the center of the cake and if it comes out clean or with moist crumbs, it's done. If there's still batter, it needs to bake longer.
- Let the cake cool completely and start working on the frosting.
- In a mixing bowl, add the butter and cream cheese. Mix until light and fluffy.
- Add in the vanilla extract and powdered sugar. Mix until it becomes light and fluffy.
Assemble Carrot Cake Cake Pops
- Break the cooled cake into pieces and add to the bowl of frosting. I used my stand mixer to mix until it comes together. You can use your hand mixer or hands and just work the frosting into the cake.
- Scoop the balls out using a medium sized cookie scoop. Place on a piece of wax paper.
- Roll the cake pops into balls and place them back on the wax paper. Set aside and heat up the almond bark.
- Place the almond bark in a double boiler and let it melt completely until smooth, about 10 minutes.
- Place the cake pops into the almond bark and roll to coat it. Using a fork, tap off the excess almond bark. Place back onto the wax paper to harden. Do 2 to 3 cake pops and then add some sprinkles to the top.
- For the cake pops coated with pecans and sprinkles, I put gloves on and finely coat the cake pops with almond bark by rubbing them between my hands. Add sprinkles or finely chopped pecans into small dishes and quickly throw the coated cake pops into the bowl. Tap the bowl to toss the cake pop around and coat it. Set on the parchment paper.
- Store in an airtight container in the refrigerator.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)