My gluten-free Carrot Cake Pops made with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour recreates traditional Carrot Cake into a spectacular bite sized treat that perfectly punctuates any holiday meal. These gluten-free Carrot Cake Pops are delicious, and so fun for an Easter dessert, a Mother’s Day Brunch, or any Spring gathering. I want to share this yummy recipe with everyone. As the weather warms up, and everything starts to get green and bloom, I love making these earthy, sweet and tangy, Carrot Cake Pops. My kids adore them and my whole family devours them every time I make them! They are cute, and festive at a family gathering, and I feel so good that I can serve a delicious dessert to my loved ones using the best ingredients possible when I choose Bob’s Red Mill’s Gluten Free 1 to 1 Baking Flour. Quality matters!

I find that gluten free baking is so much better with Bob’s Red Mill. Carrot cake has always been one of the perfect desserts for Easter, or any Spring gathering. These gluten free Carrot Cake Pops are a special way to celebrate for my family. The kids love picking up a cake pop by the stick and eating it in a couple bites, and adults can satisfy their sweet tooth without feeling like they overindulged. These cake pops bring so much joy to everyone who bites into these tender balls of perfection. Every bite has the perfect amount of cream cheese frosting and the ideal spice combination you expect with the moist, carrot laden cake that melts in your mouth. They are heavenly.

How to make my Gluten Free Carrot Cake Pops with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour:

Preheat oven to 325 degrees Fahrenheit and grease a round cake pan and set aside.

In a small mixing bowl combine 1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, 1 tsp of baking powder, 1 tsp. baking soda ¾ tsp salt and 2 tsp cinnamon.  Mix well with a whisk. Set aside.combine 1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, 1 tsp of baking powder, 1 tsp. baking soda ¾ tsp salt and 2 tsp cinnamon. Mix well with a whisk. Set aside.

In a medium bowl add ½ cup granulated sugar, ½ cup packed brown sugar, ½ cup avocado oil, and 2 large eggs. Mix with an electric mixer until well incorporated.

Add the gluten free flour mixture to the wet ingredients and mix until smooth.

Mix in 1 ½ cup of grated carrots with a mixing spoon until well incorporated.

Pour the batter into the prepared cake pan and bake for 25 to 30 minutes. It is done when a toothpick comes out clean, or the top bounces back when touched.

Take the cake out of the oven and let the cake cool.

Once the cake is cooled, break it up in several pieces in a bowl and use the electric mixer to break up the cake into crumbs.

Slowly add ½ cup cream cheese frosting to the cake crumbles and mix with a spoon or your hands.

Shape the cake into 12 to 15 balls and place on a baking sheet.

Heat in the microwave 1/4 cup white chocolate in 20 second intervals, mixing between.

Dip the tip of each cake pop stick in melted chocolate and poke into a ball about half way through.

Freeze the cake balls for 20 minutes.

When ready to coat cake balls heat the remaining chocolate in the microwave in 20 second intervals, mixing between.

Once melted, add a teaspoon of coconut oil and mix together.

Dip each cake pop until evenly coated, slowly pulling up and swirling around, then tapping your wrist so excess chocolate drips off.

Add colored candy sprinkles to the cake pop right away so the sprinkles stick.

Plate in a cake pop holder, or any upright position for 1 hour to harden. ENJOY!!!!

How to Store These Carrot Cake Pops?

To store, place in an airtight container in the refrigerator for about 5 days. These freeze well for about a month.

Can we substitute any ingredients?

When it comes to this recipe you can make it dairy free by using a dairy free cream cheese frosting, and dairy free white chocolate. You can also add ¼ raisins, ¼ walnuts or pecans, ¼ coconut, or ¼ pineapple to the cake batter.

Print Recipe

Dairy Free

Carrot Cake Cake Pops

Author: Liz Satkowski Cooking Method: Baking Courses: Baking, Dessert Recipe Keys: Dairy Free Gluten Free

Difficulty: Beginner Prep Time 1 hr Cook Time 30 mins Rest Time 1 hr Total Time 2 hrs 30 mins

Cooking Temp: 325  °F Servings: 12

Best Season: Spring

Description

I grew up loving all of the traditional recipes my grandma and my mom made for holidays and special occasions, but it was tricky trying to find comparable recipes that were gluten free. Bob’s Red Mill’s Gluten Free 1 to 1 Baking Flour makes converting my favorite recipes so simple; it’s one to one. I don’t have to replace my recipes, I can just change the flour. You have to try these gluten free Carrot Cake Pops this Spring. They will make any celebration fabulous!

 

Ingredients

Servings

• 1 cup Gluten Free Flour (I use Bob's 1:1 gluten free)
• 1 tsp Baking soda
• 1 tsp Baking powder
• ³⁄₄ tsp Salt
• ¹⁄₂ cup Granulated sugar
• ¹⁄₂ cup Brown sugar
• ¹⁄₂ cup Avocado oil
• 2 Eggs
• 1 ¹⁄₂ cup Shredded carrots

Instructions

1. Carrot Cake

   Preheat oven to 325 degrees Fahrenheit and grease a round cake pan and set aside.

2. In a small mixing bowl combine 1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, 1 tsp of baking powder, 1 tsp. baking soda ¾ tsp salt and 2 tsp cinnamon. Mix well with a whisk. Set aside.

3. In a medium bowl add ½ cup granulated sugar, ½ cup packed brown sugar, ½ cup avocado oil, and 2 large eggs. Mix with an electric mixer until well incorporated.

4. Add the gluten free flour mixture to the wet ingredients and mix until smooth.

5. Mix in 1 ½ cup of grated carrots with a mixing spoon until well incorporated.

6. Pour the batter into the prepared cake pan and bake for 25 to 30 minutes. It is done when a toothpick comes out clean, or the top bounces back when touched.  

7. Take the cake out of the oven and let the cake cool. 

Cake Pops

1. Once the cake is cooled, break it up in several pieces in a bowl and use the electric mixer to break up the cake into crumbs.

2. Slowly add ½ cup cream cheese frosting to the cake crumbles and mix with a spoon or your hands. 

3. Shape the cake into 12 to 15 balls and place on a baking sheet.

4. Heat in the microwave 1/4 cup white chocolate in 20 second intervals, mixing between. 

5. Dip the tip of each cake pop stick in melted chocolate and poke into a ball about half way through. 

6. Freeze the cake balls for 20 minutes.

    

    

   When ready to coat cake balls heat the remaining chocolate in the microwave in 20 second intervals, mixing between. 

7. Once melted, add a teaspoon of coconut oil and mix together.

8. Dip each cake pop until evenly coated, slowly pulling up and swirling around, then tapping your wrist so excess chocolate drips off.

9. Add colored candy sprinkles to the cake pop right away so the sprinkles stick.

10. Plate in a cake pop holder, or any upright position for 1 hour to harden.

    ENJOY!!!!

Keywords: Gluten free, Carrot Cake, gluten free Carrot cake, cake pops, Carrot Cake Pops. Spring treats, spring dessert, dessert