Gluten-Free Carrot Cake Pops: Sweet, Healthy Treats on a Stick

Prepare the Cake Base:

• • Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
  • In a large mixing bowl, whisk together almond flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, beat eggs, maple syrup, coconut oil, and vanilla extract until smooth.
  • Combine the wet and dry ingredients, then gently fold in the grated carrots.
  • Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Make the Frosting:

• • Beat the cream cheese, butter, powdered sugar, and vanilla extract until fluffy. Set aside.

Form the Cake Balls:

• • Crumble the cooled cake into fine crumbs in a large bowl. Add the frosting a little at a time until the mixture holds together when pressed (you may not need all the frosting).
  • Roll the mixture into 1-inch balls and place them on a lined baking sheet. Chill in the freezer for 15-20 minutes.

Coat the Cake Pops:

• • Melt the white chocolate chips or candy melts with coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring each time, until smooth.
  • Dip the tip of a lollipop stick into the melted chocolate, then insert it halfway into a cake ball. Repeat for all balls and chill for 10 minutes to secure the sticks.
  • Dip each cake pop into the melted chocolate, letting the excess drip off. Decorate with shredded coconut, nuts, or sprinkles before the coating sets.

Set and Serve:

• • Let the cake pops harden completely by placing them upright in a styrofoam block or cake pop stand. Serve them as a fun, handheld dessert!