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Happy October! It’s spooky season, my friends, and with that comes fun treats decked out in orange and black, like these tasty Carrot Cake Pops. These can be decorated any way you like, but I happen to love them with orange and dark brown sprinkles. I can see these being on a table with an assortment of small desserts and appetizers at a Halloween party, can’t you?
If cake pops intimidate you, they shouldn’t! This fun, trendy treat is so simple to make. You can either bake a cake or buy a store-bought gluten-free cake, then crumble it up and mix it with cream cheese to make it easily form into balls with a little bit of handy work. For this recipe, I used Flax 4 Life Carrot Cake and combined it with cream cheese, rolled the mixture into balls, and refrigerated them. After that, it’s the fun part of setting up your decoration station, popping lollipop sticks into each ball, and then dipping them in chocolate and rolling them in sprinkles.
These are great to make with kids, too. Let them decorate the cake pops as they see fit.
Some of us started thinking about Halloween in the beginning of September, but now that it’s officially October I think it’s safe to say many of us are getting into the spooky spirit now!
Get more gluten-free Halloween recipes.
Gluten-Free Carrot Cake Pops Recipe
Ingredients
- 1 (20-ounce) Flax 4 Life Carrot Cake
- 2 ounces cream cheese, , at room temperature
- 10 ounces chocolate or white chocolate melting wafers
- Sprinkles
- A block of Styrofoam
- Lollipop sticks or sturdy paper straws cut in half
Instructions
- Line a plate with parchment paper. Crumble the cake into a large mixing bowl. Add the cream cheese and combine well. Using a small ice cream scoop, scoop out balls and roll between wet hands into balls. Place on the plate and refrigerate for 30 minutes.
- Place sprinkles in small plates. Have your Styrofoam ready to place the cake pops in.
- Melt the chocolate melting wafers according to the package directions and place in a bowl or narrow glass. Remove balls from the refrigerator. Dip the tip of a lollipop stick or straw into the melted chocolate and insert into a cake ball about halfway. Dip into the chocolate and then into sprinkles. Stick in the Styrofoam block and let sit so the chocolate hardens. Repeat with remaining balls. Can be stored in a cool area in a single layer in an airtight container.
