Ingredients with Measurements:
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup cream cheese frosting
- 1 lb white chocolate candy melts
- Lollipop sticks
Special Equipment Needed:
- Cake pop maker or mini muffin tin
- Food processor or grater
- Candy thermometer
- Styrofoam block or cake pop stand
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a cake pop maker or mini muffin tin.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined. Fold in the grated carrots.
5. Spoon the batter into the cake pop maker or mini muffin tin and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. Crumble the cooled cake into a large bowl. Add the cream cheese frosting and mix until well combined.
7. Roll the mixture into balls and place on a parchment-lined baking sheet. Insert a lollipop stick into each ball and freeze for 30 minutes.
8. Melt the white chocolate candy melts in a double boiler or microwave, stirring until smooth. Use a candy thermometer to ensure the chocolate is between 110-115°F.
9. Dip each cake pop into the melted chocolate, tapping off any excess. Place the cake pops in a Styrofoam block or cake pop stand to set.
10. Decorate with sprinkles or other garnishes, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
Makes 24 cake pops
Nutritional information:
Calories: 220
Fat: 11g
Carbohydrates: 28g
Protein: 3g
Sodium: 180mg
Sugar: 20g
Substitutions for ingredients:
- Whole wheat flour can be used in place of all-purpose flour.
- Coconut sugar can be used in place of granulated sugar.
- Greek yogurt can be used in place of buttermilk.
- Milk chocolate or dark chocolate can be used in place of white chocolate candy melts.
Variations:
- Add chopped nuts or raisins to the cake mixture.
- Use a different frosting flavor, such as chocolate or vanilla.
- Roll the cake pops in crushed graham crackers or cookie crumbs instead of chocolate.
Tips and Tricks:
- Make sure the cake is completely cooled before mixing with the frosting.
- If the cake mixture is too wet, add more frosting or refrigerate for 30 minutes before rolling into balls.
- Use a toothpick to create small holes in the cake balls before freezing to prevent cracking when inserting the lollipop sticks.
- Use a spoon to drizzle additional chocolate over the cake pops for a decorative effect.
Storage Instructions:
Store the cake pops in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Let the cake pops come to room temperature before serving.
Presentation Ideas:
Arrange the cake pops on a decorative platter or cake stand.
Garnishes:
Sprinkles, chopped nuts, or cookie crumbs.
Pairings:
Serve with a glass of cold milk or coffee.
Suggested Side Dishes:
Fresh fruit or a side salad.
Troubleshooting Advice:
- If the cake pops are too dry, add more frosting or a tablespoon of milk to the cake mixture.
- If the cake pops are too wet, refrigerate the mixture for 30 minutes before rolling into balls.
Food Safety Advice:
- Make sure to wash your hands and all equipment thoroughly before starting.
- Use a candy thermometer to ensure the chocolate is at the correct temperature to prevent burning or seizing.
- Store the cake pops in the refrigerator to prevent spoilage.
Food History:
Carrot cake originated in Europe during the Middle Ages, when sweeteners were scarce and carrots were used as a substitute for sugar. The modern version of carrot cake, with cream cheese frosting, became popular in the United States in the 1960s.
Flavor Profiles:
Sweet, spicy, and creamy.
Serving Suggestions:
Serve as a dessert or snack.
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