Cake pop maker or a small batch cake?
I like both!
The cake pops I have in the kitchen are made of the same kind of cake as the ones I buy at the grocery store, so I know what I’m getting.
But there’s one thing I love about these cake pops: they’re super easy to make and they’re packed with all the goodness of carrot cake.
I made a few of these yesterday and you can make them for yourself!
Here’s how to make carrot cake pops.
Ingredients Cake 1 1/2 cups all-purpose flour 2 tablespoons baking powder 2 teaspoons baking soda 2 teaspoons salt 1 1 1 /2 cups butter, softened 1/4 cup sugar 1 cup vegetable oil, melted 1/3 cup all-natural shortening, or vegan shortening 2 cups vegetable shortening or 1 teaspoon extra-virgin olive oil 3 large eggs 1 teaspoon vanilla extract 1 teaspoon cornstarch 1 teaspoon baking soda salt and freshly ground black pepper Directions Line a baking sheet with parchment paper.
Combine flour, baking powder, baking soda, salt and butter in a medium bowl and stir to combine.
Whisk together eggs, shortening and oil in a large bowl until combined.
Add in vegetable oil and shortening mixture, mixing until well combined.
With mixer on low speed, add the shortening/oil mixture until it forms a stiff dough.
If the dough is too sticky, add a bit more flour and mix again.
Gently fold in the flour mixture until smooth.
With a spatula, knead the dough until smooth and elastic.
Divide into 8 balls, 1 inch apart, and shape each into a cake.
Sprinkle with extra-sweetener, if desired.
Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Recipe Notes For a smaller cake, you can substitute 3/4 of the shortener in this recipe.
For a larger cake, bake for 25 to 30 minutes, or until an inserted toothpick comes out clear.
For an extra cake, make sure to chill before serving. 3.2.2885