Carrot cake pops
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling and chilling
- Easy
- Serves 12
Ingredients
For the cake
- 60ml vegetable oil, plus extra for the tin
- 50g natural Greek yogurt
- 1 egg, lightly beaten
- 90g dark brown soft sugar
- 100g plain flour
- ½ tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- pinch of ground cloves
- 1 carrot, finely grated
For the icing
- 50g softened butter
- 100g icing sugar
- 2 tsp ground cinnamon
For the decoration
- 350g milk chocolate, broken into chunks
- 12 red sugar-coated chocolates
- 12 salted pretzels, halved
You’ll also need
- 12 lollipop sticks
Method
- STEP 1
Heat the oven to 180C/160C fan/gas 4. Oil a 20 x 5cm deep square tin and line with baking parchment. Mix all the ingredients for the cake together in a large bowl until well-combined. Pour into the prepared tin and bake for 25-30 mins until golden, slightly risen and a skewer comes out cleanly when inserted in the middle. Set aside to cool completely in the tin.
- STEP 2
Meanwhile, beat the ingredients for the icing together with an electric whisk for 5 mins until pale and fluffy.
- STEP 3
Crumble the cooled cake into the bowl with the icing and beat with an electric whisk until the mixture comes together. Shape into 12 even-sized balls and place on a baking tray lined with baking parchment. Chill the balls in the fridge for 30 mins to help them firm up.
- STEP 4
Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn’t touch the water. Stir until smooth and glossy, then remove from the heat. Push a lollipop stick into each cake ball and dip in the chocolate, using a spoon to help you coat the ball if needed. Carefully lay on the lined tray and stick a red sugar-coated chocolate on the front of each cake pop for a nose. Stick two pretzel halves into the top for antlers, then leave until the chocolate is fully set. Will keep in an airtight container in the fridge for five days.