Carrot Cake Cake Pops
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.
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!
- 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
- Carrot Cake
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.
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!!!!
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
