Carrot-Cake CakeĀ Pops

November 13, 2018
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Photo by Hungry Haley
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Makes 8
What You'll Need
  • For the cake pops:
  • 1 cup almond flour
  • 1 tablespoon coconut flour
  • 1 teaspoon cinnamon, plus extra for sprinkling
  • 1 teaspoon ground giner
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cloves
  • 1 egg
  • 1 tablespoon nut butter
  • 1/3 cup turbinado sugar or coconut sugar
  • 1/3 cup almond milk
  • 1/2 cup shredded carrots
  • 3-4 large Medjool dates, pitted and roughly chopped
  • 1/3 cup Vanilla Coconut Frosting (recipe on HungryHaley's blog)
  • oil, for the pan
  • For the white chocolate*
  • 1 cup cacao butter, finely chopped
  • 1/3 cup cashews, soaked at least 4 hours
  • 2 tablespoons coconut oil
  • 1/4 cup pure maple syrup
  1. Preheat oven to 350F and lightly grease a bread pan with coconut oil. Any size will work.
  2. Stir together the flours, spices, and baking powder together in a large mixing bowl and set aside.
  3. In a smaller bowl, whisk the egg, nut butter, sugar, and almond milk until light and fluffy with a few bubbles throughout. Gently fold the wet ingredients into the dry and mix in the shredded carrots and chopped dates.
  4. Pour the batter into the greased baking pan and bake for 20 minutes - keep an eye on the cake while in the oven and continue to toothpick-test at 2-minute intervals after the 20-minute mark, depending on the size/width/depth of your baking pan. You'll want the cake a bit more dry than usual, as it will be mixed with the coconut frosting to ensure moisture.
  5. Remove from the oven when done baking (golden brown and toothpick comes out clean) and cool completely.
  6. When cooled, remove the cake from the pan and crumble with a fork into small pieces in a mixing bowl. Essentially, you're breaking the cake into crumbles here. Use a large spoon, spatula or your hands to mix in the frosting until well-combined and the cake crumbles are moist.
  7. Next, roll into golf-ball size portions and freeze for at least an hour while you prepare the white chocolate.
  8. Rinse and drain the cashews. Lightly pat them dry with a paper towel. In a high-speed blender or food-processor, pulse the cashews until smooth and creamy and set aside.
  9. In a double-boiler, melt the cacao butter and coconut oil. Gently and carefully whisk in the maple syrup, blended cashews, and vanilla extract until the mixture is smooth. Remove from heat.
  10. Remove the cake pops from the freezer and use a fork, chopsticks, or other preferred method to dip the cake pops in the white chocolate, coat each completely and quickly, and place on a parchment-lined tray. Top with cinnamon and crushed nuts and freeze at least one hour before serving.
  11. Enjoy!
  12. *When making the white chocolate, it will not appear white until it begins to cool, after the cake pops have been dipped and are solidifying in the freezer.

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