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Carrot-Cake Easter Cake Pops

Michael Kraus

Hatch an extra-sweet egg hunt with these carrot-cake pops. 

Prepare 1 (18 oz) box carrot-cake mix according to package directions. Let cool completely. Meanwhile, make frosting by combining 12 oz 1/3-less-fat cream cheese, 3 Tbsp maple syrup, 1 tsp vanilla, and 1/2 cup powdered sugar. Crumble the cake in a large bowl, add most of the frosting, and mix until well moistened. Add more frosting as needed. Roll mixture into 1-inch egg shapes, insert lollipop sticks, and chill for 1 hour. Dip cake balls in melted candy melts and decorate using one of the techniques below.

Crafting these adorable “Easter eggs” is a cinch—here are three ways to dress 'em up:

1 SUPER EASY Coat with nonpareils or sprinkles. Place pops in the holes of an upside-down colander to dry upright.

2 SO-SO Use a spoon to drizzle pops that have cooled with more warmed candy melts in a contrasting color.

3 TALENTED Before cake pops have cooled and set completely, press flat confetti sprinkles on them in a pattern.

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