Carrot Cake, Cream Cheese and White Chocolate create a delicious bite that you won’t be able to stop popping into your mouth!
Here’s something I never thought I’d say. I am craving fall flavors while still trying to soak in every last day we have left of summer. Don’t get me wrong. I don’t actually want fall to arrive just yet. The change in temperature, shorter days, and all that jazz can stay away forever (as far as I’m concerned).
I just want to have permission to break out the pumpkin, warm spices and drink mulled apple cider. But I am trying to hold off. I’m sure I’ll be changing my tune next week though. When all I want to do is to hold on to summer’s goodness and abundance with both of my hands. For as long as I possibly can.
Still wanted to break out the cinnamon and a couple of other spices. Which is where carrot cake comes into play. I don’t think there’s a rule as to when one can whip up a wonderful carrot cake. It’s a cake I am happy to enjoy all year around and it is my way of getting some of those fall cravings taken care of.
Carrot cake aroma must be one of the most warming, welcoming, and heartwarming smells around. And it only gets better once formed into tiny bites. YUM!
It all starts with a simple yet scrumptious carrot cake recipe. All you need is one bowl, a couple of minutes, and some patience while the cake cools.
Once completely cooled comes the best part. Breaking the cake into a million crumbs and working cream cheese into the crumbled cake to make the most amazing filling for these pops. Adam totally didn’t get this step at first. He was seriously stressing out while watching me “damage” the cake. Pretty sure he thought I was taking out my frustrations on a failed recipe. Little did he know that he was in for a yummy surprise.
Once I broke out the chocolate and pecans, he got an inkling that good things were ahead and that his wife hadn’t lost her mind. Whenever you see me handling chocolate and pecans, you can assume that everything is just fine, ha.
Not to say that the end result was anything but delicious. We gobbled up every single pop in a short amount of time.
Truly the best thing you can prepare on a Wednesday!
- 3/4 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 tbsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 1 2/3 cups all-purpose flour
- 2 medium carrots, finely grated
- 1 (8 oz) package cream cheese
- 1 1/2 cup white chocolate chips
- 1-2 tbsps canola oil
- 1/4 cup pecan pieces
- Preheat oven to 350 degrees F. Spray an 8-x-8 inch baking pan with nonstick spray.
- 1. In the bowl of your stand mixer, mix together canola oil, sugars, eggs and vanilla.
- 2. Add cinnamon, baking soda, baking powder, salt, and nutmeg. Add flour and mix until just incorporated. Fold in grated carrots.
- Pour batter into the prepared baking pan and place in the oven. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely.
- 3. Once cooled, using a fork or your hands, break the cake into fine crumbs into a large bowl. Add softened cream cheese and knead gently with your hands until cream cheese is fully incorporated.
- 4.Roll into 30 cake balls (about 1 heaping tablespoon per ball) and place on a wax paper-lined baking sheet. Place in the fridge to chill while you prepare the chocolate.
- 5.Heat chocolate in a heatproof bowl until completely melted. Add oil, if using, and stir to combine. Remove cake balls form the fridge and place one ball at a time into the melted chocolate. Using a fork, evenly coat each ball with the chocolate. Use the fork to remove the cake ball from the chocolate and before transferring it back to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate. Sprinkle with pecan pieces, if desired. Place on the baking sheet and repeat with remaining balls.
- Return pops to the fridge for 15 minutes or until set.