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Gluten-Free Carrot Cake Pops


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  • Author: Judy Goudy
  • Total Time: 1 hour
  • Yield: 18 cake pops 1x
  • Diet: Gluten Free

Description

Bite-sized gluten-free carrot cake treats coated in sweet white chocolate, perfect for any occasion.


Ingredients

Scale

For the Cake Base

  • 1 cup fresh carrots, finely grated (about 2 medium carrots)
  • 1 cup almond flour
  • 1/2 cup gluten-free oat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 2 large eggs
  • 1/3 cup maple syrup or honey
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract

For the Frosting

  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

For Coating

  • 1 cup white chocolate chips or gluten-free candy melts
  • 1 teaspoon coconut oil (optional, for smoother melting)

Optional Decorations

  • Shredded coconut
  • Chopped nuts
  • Sprinkles (check labels to ensure gluten-free)

Instructions

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!

Notes

Use fresh, organic carrots for the best flavor. Can be stored in the fridge for up to 5 days.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cake pop
  • Calories: 120
  • Sugar: 9g
  • Sodium: 55mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 15mg