These cake pops with have everyone 'hopping' over for a second helping this Easter!

  • Serves: 8 people
  • Prep time: 45 minutes
  • Cooking time: 30 minutes
    • British
    • Vegetarian

    Carrot Cake Pops

    Recipe Information

    Ingredients
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    150g Soft Light Brown Sugar

    2 medium Eggs

    150ml Sunflower Oil

    170g Plain Flour

    1/2 tsp Bicarbonate of Soda

    1/2 tsp Baking Powder

    1/2 tsp Ground Ginger

    1/2 tsp Cinnamon

    1/4 tsp Salt

    150g Carrots, grated

    100g Walnuts, chopped

    30g Sultanas

     

    Frosting:

    100g Butter, room temperature

    250g Icing Sugar

    125g Mascarpone

     

    Icing to decorate:

    60ml Egg White (approx. 1 medium Egg White)

    240g Icing Sugar

    Green Food Colouring

    Orange Food Colouring

    Method

    Start by making the icing for decoration. Put the egg white into a small bowl, sieve in the icing sugar a little at a time and mix until you have a thick but glossy icing. Separate into two bowls, add the green food colouring to one bowl and the orange to the other. Cling film the orange for later.

    Line a baking tray with baking parchment. Put the green icing into a piping bag and using a nozzle, or snip the very tip of the bag, pipe 24 carrot leaf shapes. Set aside somewhere warm to dry.

    Preheat the oven to 170°C/150°C Fan/Gas 3. Line 2 x 8 inch sandwich tins with baking paper.

    Put the oil, eggs and sugar in a bowl and beat with a wooden spoon until well mixed. Sieve in the flour & other dry ingredients. Stir in the grated carrot, sultanas and walnut pieces. Divide the mixture between the two sandwich tins and smooth over with a palette knife.

    Bake for 25-30 minutes or until golden brown. Allow the cakes to cool on a wire rack for at least an hour. For the frosting, soften the butter in a bowl using a hand mixer or wooden spoon, add the icing sugar bit by bit, and once it begins to stiffen and becomes hard to mix add the mascarpone. Beat on a low speed or by hand until it is a smooth texture.

    Spread a thin layer of butter cream on top of one of the cakes and stack the other one top. Cover the top and sides of the cake in a smooth thick layer of the frosting using a palette knife.

    Cut the cake into equal triangular slices, then take the orange icing and pipe a zigzag pattern across each one. Add three green leaves to the top of each carrot.