How many cake pops would you like to make?
These carrot cake pops are the sweet mini version of the classic carrot cake. Juicy carrots, warm spices, and crunchy walnuts create that signature flavor, while the chocolate coating and colorful sprinkles turn them into a real eye-catcher. Perfect for Easter, birthdays, or as a small party treat!
#gluten-free
#party
Ingredients
For the batter:
-
200
g
KOMEKO KUCHENGLÜCK
-
3
pcs eggs
-
250
g grated carrots
-
100
g chopped walnuts
-
80
g brown sugar
-
1
tsp salt
-
1.5
tsp baking powder
-
1
tsp cinnamon
-
100
g butter
For decoration:
-
150
g white or dark chocolate
-
1
pack edible sprinkles
-
sticks or skewers for assembling
Preparation
1. Preheat
Preheat the oven to 180 °C top/bottom heat.
2. Prepare the batter
In a bowl, combine KOMEKO KUCHENGLÜCK, eggs, grated carrots, chopped walnuts, brown sugar, salt, baking powder, cinnamon, and butter. Mix evenly using a hand mixer with dough hooks.
3. Bake
Transfer the batter into a cake tin and bake at 180 °C top/bottom heat for about 40 minutes. Allow to cool completely.
4. Shape the balls
Crumble the cooled cake with your hands and form many small balls. Place them on a board or baking tray and insert the cake pop sticks from the top.
5. Coat and decorate
Melt the chocolate and dip the cake pops into it. Then roll them in sprinkles so they stick. Let set until firm.
