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!)
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)
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