Carrot Cake Pops
Votes: 5
Time: 2 hours 30 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Serving size: 1 of 20 servings
Calories 354, total fat 16 G., saturated fats 8 G., proteins 3 G., carbohydrates 56 G., fiber 3 G., cholesterol 0 mg, sodium 188 mg, sugar 29 G.
Serving size: 1 of 20 servings
Calories 354, total fat 16 G., saturated fats 8 G., proteins 3 G., carbohydrates 56 G., fiber 3 G., cholesterol 0 mg, sodium 188 mg, sugar 29 G.
These aren't carrots from the garden, but realistic carrot cake cupcakes! To make them, crumbled carrot cake is mixed with cream cheese frosting. The resulting mixture is then formed into carrots, which are then covered with orange frosting. The finishing touches: a few scratches for texture, a little cocoa powder for "mud," and green licorice stems.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (420-450 g) of dry carrot cake mix (+ all necessary additional ingredients)
- 1 cup cream cheese frosting
- 2 x 340g bags of orange Candy Melts
- 6 red Candy Melts
- 2 tablespoons cocoa powder
- Green licorice candy, cut into 1cm pieces.
We recommend
Recipes with similar ingredients: cake mix, cream cheese, cocoa
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) baking pan with cooking spray. Mix the carrot cake batter, pour it into the prepared pan, and bake according to package directions. Let cool.
- Crumble the crust into a large bowl. Add the glaze and mix with your hands until smooth. Refrigerate for 30 minutes. Using damp hands, shape the crumbs into 12-15 compact carrots, each about 20 cm long. Place on a parchment-lined baking sheet. Carefully insert a skewer into each carrot, reshaping if necessary. Freeze until firm, about 30 minutes.
- Melt orange and red candies together in a large bowl in the microwave in 30-second intervals, stirring, until smooth.
- Pour the melted candy into a shallow baking dish. Working quickly, dip each carrot into the glaze, turning to coat on all sides, then return to the baking sheet to set.
- Once the orange icing has set, use a wooden skewer or toothpick to scratch horizontal lines on each carrot. Dust the carrots with cocoa powder, making sure to get it into the scratches.
- Remove the carrot skewers. Using the remaining icing, attach green licorice pieces to each carrot; let set.
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