These carrot cake push pops are as delicious as they are adorable AND they are easy to put together!
For more spring treats, be sure to try our Spring Nutter Butter Truffles, Candy Milkshakes, Mint Cheesecake Dip, and Bird’s Nest Cookies.
Raise your hand if you loved the ice cream push pops as a kid? I remember LOVING the Flintstone brand – those fruity flavors were my favorite!
But I discovered a new kind of push-pop that’s even better. These little treats are filled with cake and frosting, and they are totally delicious!
Serve them at your next party or gathering – the flavors and color options and obviously endless, so they can coordinate with whatever holiday or theme you need them for.
Today I am going to show you one of my favorite spring variations – carrot cake, cream cheese frosting, and edible Easter grass. (Isn’t it so cute?!)
Here’s how to make them –
How to Make Carrot Cake Push Pops
- Carrot Cake – use a storebought carrot cake mix, or try our favorite Carrot Cake recipe.
- Cream Cheese Frosting – storebought is fine, or you can try our homemade recipe made from scratch.
- Edible Easter Grass – I got mine at Target, but HERE is a link on Amazon.
BAKE. Make your carrot cake mini cupcakes according to package/recipe directions. (Bake cake batter in the oven for about 10 mins.)
COOL. Let them cool completely on a wire baking rack.
PREP. Whisk your frosting ingredients in a medium bowl to blend well, then scoop or spoon your frosting in a piping bag.
ASSEMBLE. Place one carrot cake cupcake in the bottom of the push pop container, then pipe a layer of frosting. Repeat once more, then stick some edible Easter grass in the top.
SERVE. Place your cake pops on a shallow baking tray, or you can poke holes in a cardboard box and stick the sticks inside the small holes so they stand up. (These would be so cute in an Easter basket, too!)
Eat your carrot cake pops and enjoy! They’re super moist, delicious, and darling, too!
- Add a couple of candy Robin’s eggs to the top for a darling Easter treat.
- Try sprinkling a pinch of cinnamon or brown sugar to the top layer of frosting.
- Instead of mini cupcakes, you can make carrot cake balls! Make 1-inch balls from the cake + frosting mixture. Melt candy melts, chocolate chips, or melted candy coating in the microwave, then dip your cake balls into the melted chocolate. Vanilla or white chocolate will look best for the carrot cakes, but feel free to mix up the colors for whatever celebration you’re making these for. Let them dry on a cookie sheet or baking sheet lined with wax paper or parchment paper before assembling them in your push pops.
- Can’t find push pop containers? Try stacking the layers on lollipop sticks, like we did with our Strawberry Shortcake Skewers.
STORAGE. You can create these cupcakes with just one layer so the grass stays inside the tube and you can put the lids on them. This will make them easy to transport. Store any leftovers in the refrigerator for up to 5 days. Wrap any extra cupcakes in plastic wrap and place them in the freezer for up to 3 months
Let us know if you make this darling dessert by leaving us a comment below or by tagging us on social media!
HERE IS A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Carrot Cake Push Pops
- 1 box carrot cake mix plus ingredients called for on the back of the box
- 1 can cream cheese frosting
- 1 package edible Easter grass
- Follow the recipe instructions to make mini cupcakes.
- Make your layers inside the push pops by starting with a cupcake first, then some frosting. Continue alternating between cupcakes and frosting until you get to the top of the container.
- Top the push pop with frosting and a small bunch of edible Easter grass to give the look of a carrot top.
Fill a small plastic bag with frosting and cut tip off of the bag to make it easier to pipe frosting into the push up containers.
I should have snagged some of that edible easter grass! Thanks for posting.