Ingredients:

  • 200 g (1 ½ cups) All-Purpose Flour
  • 200 g (1 cup, packed) Light Brown Sugar
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 1 Tbsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves
  • 120 ml (½ cup) Vegetable Oil (e.g., Canola or Sunflower)
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 240 g (2 cups) Shredded Carrots (about 3 medium carrots)
  • 115 g (8 Tbsp / 1 stick) Unsalted Butter, softened
  • 115 g (4 oz) Full-Fat Cream Cheese, chilled and firm
  • 480 g (4 cups) Icing Sugar (Confectioner’s Sugar), sifted
  • 1 pinch Fine Sea Salt (for frosting)
  • 680 g (24 oz) White or Vanilla Flavoured Candy Melts (or high-quality white chocolate)
  • 1-2 Tbsp Vegetable Shortening or Coconut Oil (for thinning the coating)
  • Brown, Orange, and Yellow Food Colouring (oil-based/gel for candy melts)
  • 30-35 Cake Pop Sticks
  • Assorted Edible Decorations (e.g., Autumnal Sprinkles, Edible Pens)

Instructions:

  1. Bake the Cake: Combine dry cake ingredients. Whisk wet ingredients (oil, eggs, vanilla). Gently mix wet into dry until just combined, then fold in shredded carrots. Bake in a prepared 9x13 tin at 175°C (350°F) for 25–30 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
  2. Make the Frosting: Cream the softened butter, then add the cold cream cheese and vanilla. Gradually beat in the sifted icing sugar until smooth and stiff.
  3. Crumble the Cake: Once fully cooled, crumble the entire cake into a large mixing bowl until it resembles fine breadcrumbs.
  4. Bind the Dough: Add the frosting to the cake crumbs, starting with half the batch. Mix thoroughly, kneading by hand, until the mixture holds together like stiff cookie dough (a 'mud-pie' consistency). Use frosting sparingly.
  5. Roll the Pops: Scoop the mixture (about 1 ½ tbsp) and roll into uniform balls (approx. 4cm / 1.5 inches). Place on a parchment-lined baking sheet.
  6. Chill the Balls: Freeze the cake balls for 15–20 minutes, or refrigerate for 60 minutes. They must be firm and very cold.
  7. Prepare the Coating: Melt the candy melts in a high-sided mug according to package directions. Add shortening/coconut oil to thin the coating slightly until it drips smoothly. Keep the coating warm.
  8. Dip and Secure: Dip the tip of a cake pop stick about 1 cm into the melted coating, then immediately insert it halfway into a chilled cake ball. Let the 'glue' set for 5 minutes.
  9. The Final Dip: Dip the entire cake pop straight down into the coating, twisting gently to ensure full coverage. Tap the stick gently against the side of the mug to shake off excess coating.
  10. Dry and Set: Immediately insert the stick into the Styrofoam block to dry completely. The coating should be firm before proceeding.
  11. Decorate: Use contrasting melted coating colours (brown for turkey wings, orange for pumpkin stripes) or edible pens to create festive designs once the base coat is set. Allow all decorations to dry fully before serving.