What’s up Doc

Carrot Cake Cake Pops
carrotcakecakepuffs

Another month another IIP party hosted by the fabulous Jeroxie,  This month the theme was rather challenging: Cake Pops.  I have seen many cake pops and I’m a HUGE fan of Bakerella but up until this challenge I had neither eaten or baked a Cake Pop.  I first thought about going the mold method, and explored my local Michaels to see if any of their forms fit my need.  While I saw plenty of rather wicked looking molds none of them seemed “right” for some reason.  So I went back to the Queen of Cake Pops: Bakerella   and checked out her method and decided that was the one for me.  In High School one of the fundraisers that was done a few times a year by various groups were the lollipop drives.  The lollipops in questions were HUGE, easily the size of 5 dum-dums and were some of the strangest flavors.  I decided I wanted mine to taste like my favorite flavor, carrot cake!  For the cake portion I used a modified Martha Stewart recipe, the original can be found on her website.

Ingredients: (cake)

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 sticks unsalted butter
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons caramel syrup
  • 1/2 cup water
  • 1 pound carrots, shredded

Directions:
1. Preheat oven to 350 and pregrease a sheet pan.  
2. Whisk together the dry ingredients and set aside.  In a large bowl beat the butter and sugar together, then add the eggs one a time.  Add the vanilla, water, and carrots mix well and then begin sifting in the dry ingredients.  Be careful to not over mix.
3.  Pour into the sheet pan and then bake for 30minutes, or until a tooth pick comes out clean.  Allow cake to cool completely and then break it into a large bowl.  Use a fork (or hands) to break the cake into crumbs, the finer the better!  (This is also a great step for kids to help out on, nothing like being destructive for a good cause!)

Ingredients (icing)
8 oz cream cheese, cold
1/2 cup butter, soft
1/2 cup confectioners sugar, sifted
1 tbsp vanilla extract

1 lb chocolate wafers for melting (I used Wilson’s Vanilla Pastel Wafers)

Directions:

1.  Put all the ingredients into a food processor and mix well.  Stir into the cake crumbs until well mixed. 
2.  Form the cake balls using your hand, each one should be about 3 tbsp. Insert the popsicle stick,   place on a wax-covered cookie sheet, cover in saran wrap and return to fridge for at least 1 hr.
3.  Before taking the cake pops out of the fridge melt the chocolate wafers in a double boiler.  Dip the pops in the chocolate one at time, covering them in a thin layer of the chocolate before returning to the cookie sheet.  Place the balls in the freezer for 15minutes then ENJOY!


For those in a rush a box cake would work just as well, however I do strongly suggest using a homemade icing so that it doesn’t get too sweet.  I brought some of these into work and it was great watching the expressions on my coworkers faces as they realized the lollipops were actually cake filled :-D

 

8 thoughts on “What’s up Doc

  1. Carrot cake would be great in cake pop form! I bet I could get the hubby to eat 'em all if I made them with this recipe :)

  2. I love the idea of carrot cake pops :) Did you dip those in chocolate or cream cheese? I know you said in the recipe chocolate wafers but it looks like cream cheese. Hmmm I wonder if there exists a cream cheese flavoured choc wafer? If not, someone needs to invent them!

  3. I was so tempted to use carrot cake as well! Was a little concerned about the moldability of it with all the nuts and sultanas I put in my recipe though so I stuck to more boring cake :)

  4. I used Wilson's Vanilla Wafers which are white, and then mixed in Wilson's pastel chips which gave them texture. I have not seen a cream cheese flavored wafer but I agree that needs to be done!

Comments are closed.