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5 from 1 vote

Cream Cheese Carrot Cake Cake Pops

Course Dessert
Cuisine American
Keyword Cream Cheese Carrot Cake Cake Pops
Prep Time 1 hour
Cook Time 52 minutes
Total Time 1 hour 52 minutes
Servings 76 cake pops
Calories 100kcal
Author Miranda Couse




  • 1/4 cups butter room temperature
  • 8 oz. cream cheese room temperature
  • 2 cups powdered sugar
  • 12 oz. bright white candy melts
  • orange sprinkles for garnish
  • 1/2 cup toasted pecans finely chopped


  • Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick cooking spray. Set aside.
  • In a large mixing bowl, add in the brown and granulated sugar, cinnamon, nutmeg and ginger. Whisk to combine.
  • Add in the vegetable oil and sour cream. Mix with a hand mixer 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 in 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 in the butter and cream cheese. Mix until light and fluffy.
  • Add in the powdered sugar and mix until it becomes light and fluffy.
  • Break the cooled cake into pieces and add into the frosting. I used my stand mixer and mix until it comes together. You can use your 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. Set aside and heat up white candy melt.
  • Place the candy melts in a double boiler. Let the white candy melts melt completely until smooth. It took about 10 minutes for me.
  • Place the cake pops into the candy melts and roll to cover it. Using a fork, tap off the excess candy melt. 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 white chocolate 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.
  • I store mine in the fridge.


To toast the pecans, preheat oven to 300 degrees. Place pecans on a baking tray and bake for 15 minutes giving the pecans a little toss a couple of times while toasting.


Calories: 100kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 56mg | Potassium: 53mg | Sugar: 9g | Vitamin A: 930IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 0.4mg