Carrot and Coconut Cake Pops
Sunflower LOVES baking cake pops, however the traditional cake mixture we often use is not particularly healthy, particularly by the time they are smothered in chocolate and coated in pretty sprinkles!
Today I attempted to create a much healthier carrot and coconut cake pop.
- 80g soft brown sugar
- 1 egg
- 60ml coconut oil melted
- 100g wholewheat self raising flour
- 2 tsp mixed spice
- 100g grated carrots
- 80g sultanas
- Few drops vanilla essence
- Ricotta cheese or soft cream cheese
- Icing sugar
- Chia Seeds
- Desiccated coconut
- Melt coconut oil
- Whisk sugar, eggs and oil for a couple of minutes
- Sift the flour into the bowel
- Fold in the grated carrots and sultanas
- Divide mixture into 20 greased cake pop moulds
- Bake at 180 degrees for around 15 minutes
- Once the cakes have cooled ice with ricotta cheese/cream cheese and icing sugar to taste
- Roll in desiccated coconut or chia seeds
The cake pops once removed from the oven where not as tidy as when I’ve made them using a traditional mixture. I think they could be improved by finely grating the carrots to give a more even appearance. However once they were iced this didn’t matter at all!
I have to say they tasted DELICIOUS, actually much better than boring old vanilla cakes. They didn’t even particularly need the icing.
I found the cream cheese icing slightly easier to work with. Sunflower couldn’t comment on this as she was too busy trying to eat it!
Overall defiantly a recipe we are going to make again!