Carrot Cake Cake Pops

• • Preheat the oven to 350 degrees F. Spray a 9×13 baking pan with non-stick cooking spray. Set aside.
  • In a large mixing bowl, add the brown and granulated sugar, cinnamon, nutmeg, and ginger. Whisk until combined.
  • Add in the vegetable oil and sour cream. Mix with a hand mixer on medium speed until incorporated.
  • Add in the vanilla extract and the eggs one at a time and mix until incorporated. Scrape down the sides after each addition of egg.

• In a separate bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.
• Alternately add the dry ingredients and buttermilk starting and ending with the dry ingredients. I normally add the dry ingredients in three parts and the buttermilk in two parts.
• Once the batter is together, add in the grated carrots and stir until thoroughly incorporated.
• Pour the batter into the prepared baking pan.
• Place into the oven and bake for 50 – 52 minutes or until done. Place a toothpick into the center of the cake and if it comes out clean or with moist crumbs, it’s done. If there’s still batter, it needs to bake longer.
• Let the cake cool completely and start working on the frosting.

Frosting

• In a mixing bowl, add the butter and cream cheese. Mix until light and fluffy.
• Add in the vanilla extract and powdered sugar. Mix until it becomes light and fluffy.

Assemble Carrot Cake Cake Pops

• • Break the cooled cake into pieces and add to the bowl of frosting. I used my stand mixer to mix until it comes together. You can use your hand mixer or hands and just work the frosting into the cake.
  • Scoop the balls out using a medium sized cookie scoop. Place on a piece of wax paper.
  • Roll the cake pops into balls and place them back on the wax paper. Set aside and heat up the almond bark.
  • Place the almond bark in a double boiler and let it melt completely until smooth, about 10 minutes.
  • Place the cake pops into the almond bark and roll to coat it. Using a fork, tap off the excess almond bark. Place back onto the wax paper to harden. Do 2 to 3 cake pops and then add some sprinkles to the top.

• For the cake pops coated with pecans and sprinkles, I put gloves on and finely coat the cake pops with almond bark by rubbing them between my hands. Add sprinkles or finely chopped pecans into small dishes and quickly throw the coated cake pops into the bowl. Tap the bowl to toss the cake pop around and coat it. Set on the parchment paper.
• Store in an airtight container in the refrigerator.