These Carrot Cake Cake Pops are the ultimate dessert-on-a-stick! Made with boxed cake mix and a cream cheese swirl, they’re cute, tasty, and totally irresistible!

Carrot Cake Cake Pops

Alright, carrot cake lovers, it’s time to take your dessert game to the next level with this Carrot Cake Pop recipe!

You know how everyone swoons over a moist carrot cake with its warm spices and luscious cream cheese frosting? Well, imagine that, but in bite-sized form, and on a stick (because everything’s better on a stick, am I right?).

These carrot cake pops are the perfect way to satisfy your sweet tooth while keeping things cute and fun.

Whether you’re hosting a party or just feeling like treating yourself, these cake pops are going to be your new best friend.

The best part? We’re keeping it super easy by using boxed cake mix and store-bought frosting (thank you, Betty Crocker!).

So no need to stress about whipping up cake from scratch—because, let’s be real, sometimes you just need dessert ASAP.

Heaven. On. A. Stick.

So get ready to roll up your sleeves, because these carrot cake pops are about to become your go-to treat for every celebration, craving, or Netflix binge session. Trust me, you’ll be crowned the dessert queen (or king) in no time.

If you enjoy this carrot cake recipe you may also enjoy my Starbucks Cake Pop Recipe (Easy Homemade Copycat) or my Easy Gluten-Free Oreo Cake Balls (No-Bake Recipe).

SIMPLE INGREDIENTS YOU NEED FOR THE CARROT CAKE CAKE POPS

You will need the following ingredients listed below to make this easy cake pop (the exact measurements, nutrition information, step-by-step instructions and full recipe are in the printable recipe card below):

Carrot cake mix, I used Betty Crocker (you will also need eggs, oil and milk)
Cream cheese icing, I used Betty Crocker
Orange candy melts – can use white candy melts
Optional – additional vanilla extract, salt and butter.

HOW TO MAKE THE CARROT CAKE POP RECIPE

In a large bowl start by preparing your box mix cake batter by package directions.
Pour the batter into a greased 9×13 inch baking dish or two 8×8-inch round cake dishes and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.
Let the entire cake cool completely, then crumble cake with a fork in a medium bowl or in the baking dish. Set aside 1/2 cup of crumbled cake to decorate the outside of the cake pops. Stir the frosting into the crumbled cake, cover with plastic wrap, and freeze until chilled.
Use a medium cookie scoop and your hands to roll the mixture into evenly sized small balls and place on large baking sheet.
Freeze again until balls are hard. It’s easier to roll the cake & frosting mixture into perfectly round balls if it’s cold. The cake & frosting mixture is super moist, and at room temperature it makes it extremely difficult to shape them perfectly.
Once they have been frozen, I give them another little roll to smooth out the sides. Then place on a cookie sheet.
Melt candy melts in the microwave or in a double boiler. Dip the lollipop stick (cake pop stick) into the melted chocolate, then stick into one of the frozen cake balls. Do this with all of them and put back in freezer till they are solidified.
Gently dip balls into the melted chocolate or spoon the chocolate onto balls and twirl to coat, letting the excess chocolate drizzle off onto parchment paper. Decorate with leftover carrot cake crumbs.
Place them upright in a styrofoam block, a cake pop stand/cake pop holder or a cardboard box to harden. There you have it, you have an easy bite-sized fun treat!

STORING THE LEFTOVERS

To keep your leftover carrot cake pops fresh and delicious, store them in an airtight container in the fridge for up to 5 days.

If you want to enjoy them over a longer period, freeze the cake pops! Simply wrap each one individually in plastic wrap or foil, then place them in a freezer-safe bag or container.

They’ll last in the freezer for up to 3 months. When you’re ready to eat, just thaw them in the fridge for a few hours or at room temperature for 20-30 minutes, and they’ll be good as new!

TIPS AND TRICKS FOR BEST RESULTS

Cool the Cake Completely: After baking your carrot cake, make sure it cools completely before you start crumbling. Warm cake can turn your mixture into a mushy mess—not cute!
Fine Crumbs are Key: Use your hands or a food processor to crumble the cake into fine, even crumbs. The finer the crumbs, the smoother your cake pops will be.
Easy on the Frosting: Start by adding a small amount of cream cheese frosting—about 1/3 cup as per the recipe. Too much frosting can make the cake pops too soft and they might fall off the stick. You want just enough to bind the crumbs together.
Mix Thoroughly: Use a spoon or your hands to mix the frosting into the cake crumbs until it reaches a dough-like consistency. Make sure there are no dry spots or overly wet areas.
Chill Before Rolling: Pop the mixture into the fridge for about 15-30 minutes. This makes it easier to roll into balls without it sticking to your hands.
Uniform Size Matters: Use a small cookie scoop or a tablespoon to scoop out equal portions. This ensures all your cake pops are the same size and look professional.
Roll Firmly: Roll the cake mixture firmly between your palms to make compact balls. If they’re too loosely packed, they might crumble later.
Stick ‘Em Right: Dip the tip of each lollipop stick into the melted candy melts before inserting it halfway into the cake ball. This acts like glue and helps secure the stick to the cake pop.

FAQS

CAN I SUBSTITUTE THE WHITE CANDY MELTS FOR REGULAR CHOCOLATE FOR THE COATING?

Certainly! Feel free to opt for your preferred melted candy coating, whether dark chocolate, milk chocolate, or white chocolate coating to coat your cake pops. However, melted orange candy coating works the best for the themed.

CAN I MAKE THESE CARROT CAKE CAKE POPS IN ADVANCE FOR AN EVENT?

Absolutely! These cake pops can be prepared in advance. Simply store them in the refrigerator within an airtight container, and they’ll maintain their freshness for several days.

CAN I FREEZE THESE CARROT CAKE POPS WITH CREAM CHEESE FROSTING?

Certainly! Freeze the carrot cake pop recipe on a baking sheet until solid, then transfer them to an airtight container or zip-top freezer bag. Thaw them in the refrigerator before serving, ensuring they remain a perfect treat for your event.

CAN I MAKE CARROT CAKE BALLS INSTEAD OF MAKING POPS?

Sure! You can form the mixture into cake balls and bake them on a prepared baking sheet for a more rustic, pop-less version. Drizzle them with white almond bark for extra flavor.

HOW DO I GET THE CAKE POP STICKS TO STAY IN PLACE?

Dip the end of the stick in melted candy before sticking it into the cake ball. This acts like glue, holding the cake pops securely.

IS IT POSSIBLE TO MAKE THESE BALLS GLUTEN-FREE?

Yes! Simply swap the traditional carrot cake mix for a gluten-free version, available in most grocery stores, and you can enjoy your own carrot cake pops without the gluten.

Other Cake Pop Recipes You May Like To Try!

Print Recipe Pin Recipe

5 from 1 vote

Carrot Cake Pop Recipe With Cream Cheese Frosting

Savor the joy of our Carrot Cake Pop recipe – moist carrot cake bites combined with cream cheese icing. It's a delightful blend of wholesome carrots and decadent sweetness in every pop, redefining your dessert experience.

Prep Time1

Cook Time40

Total Time1 40

Course: Baking

Cuisine: American

Servings: cake pops

Calories: 200kcal

Author: Bailey Campbell

Ingredients

1 box carrot cake cake mix I used Betty Crocker
⅓ cup cream cheese icing I used Betty Crocker
1 bag orange or white candy melts 12 oz
White sprinkles

Instructions

Start by preparing your cake batter by package directions.
Pour the batter into a greased 9×13 inch baking dish or two 8×8-inch round cake dishes and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.
Let the cake cool completely, then crumble cake with a fork in a large bowl or in the baking dish. Set aside 1/2 cup of crumbled cake to decorate the outside of the cake pops (can also omit this step and use sprinkles instead). Stir the frosting into the crumbled cake, cover with plastic wrap, and freeze until chilled.
Use a cookie scoop and your hands to roll the mixture into evenly sized small balls and place on large baking sheet. You want to try make them all a consistent size – aim for the size of a ping pong ball.
Freeze again until balls are hard. It’s easier to roll the cake & frosting mixture into perfectly round balls if it’s cold. The cake & frosting mixture is super moist, and at room temperature it makes it extremely difficult to shape them perfectly.
Once they have been frozen, I give them another little roll to smooth out the sides. Then place on a cookie sheet.
Melt candy melts in the microwave or in a double boiler. Dip lollipop sticks into the melted chocolate, then stick into one of the frozen cake balls. Do this with all of them and put back in freezer till they are solidified.
Gently dip balls into the melted chocolate or spoon the chocolate onto balls and twirl to coat, letting the excess chocolate drizzle off onto parchment paper. Decorate with leftover carrot cake crumbs.
Place them upright in a styrofoam block, or a cardboard box to harden. There you have it, you have easy bite-sized treats!

Nutrition

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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