Have a classic carrot cake experience, without all the baking, sugars and animal products, with these no-bake carrot cake pops. The cake is sweetened with prunes and raisins and filled with raw shredded carrots, all topped with a raisin-sweetened frosting.
Healthier Easter Carrot Cake Pops
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Ingredients
- Frosting
- ½ cup raw cashews, soaked for 12 hours in water, then drained and rinsed
- ⅓ cup golden raisins
- ⅓ cup water
- 3 tablespoons coconut oil
- 3 teaspoons Natural Calm, Orange Flavor
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- Pinch sea salt
- No-Bake Carrot Cake Pops
- ½ cup raw walnuts
- ⅓ cup medium-shredded unsweetened coconut
- 21 pitted dried prunes (approximately ¾ cup)
- ¼ cup sultana raisins
- 2 cups medium-shredded carrots
- ½ teaspoon freshly grated ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- For the frosting, add soaked and drained cashews to the jug of your high-powered blender. Add remaining frosting ingredients and blend on high until very smooth. Transfer to a bowl and set aside on the counter.
- For the cake pops, add the walnuts and coconut to the bowl of your food processor and pulse on high for 2 minutes, until walnuts are in little pieces.
- Add prunes and raisins. Pulse again, for 1 minute, until prunes are broken down and mixture is sticky.
- Add in remaining ingredients—carrots, ginger, cinnamon and nutmeg. Pulse for 20 seconds, just to incorporate.
- Roll mixture into 12 balls, about 2 tablespoons per ball.
- Poke with a cake pop stick and set on a cake pop rack. Alternatively, if you do not have either, you could use Popsicle sticks and lay to rest on a baking sheet.
- Transfer pops to the freezer for one hour.
- Once chilled, carefully dip each in the frosting or add frosting to a piping bag and drizzle over the top of each pop. Another option is covering in frosting and sprinkling with chopped walnuts.
- Return to the freezer for another 20 minutes to harden.
