Old-fashioned spiced carrot cake bathed in decadent and tangy cream cheese frosting- frozen. <–That’s a mega-understatement for the party in your mouth that will happen the moment you chomp into these carrot cake popsicles.
Can you believe it? We’re already halfway through Popsicle Week. We’ve drooled over fruit popsicles, gotten an all-day buzz from the coffeehouse inspired popsicles, and are gearing up to try some acclaimed carrot cake dessert-on-a-stick popsicles.
And I finally managed to get my hands on a popsicle mold… and break it. Oops! Here’s my planned replacement mold. Tomorrow I’ll be sharing tips on how to handle those fussy, brittle-when-frozen plastic molds. Trust me, if you’re a newbie to popsicling (yes, of course that’s a word! 😉 ) or keen on your popsicle mold, you don’t want to miss it!
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I’d never intended to make carrot cake popsicles, but lucky for you, a baking blunder turned into a phenomenally cream cheesy popsicle.
Last Saturday I donned my polka dotted apron to bake a few loaves of carrot cake. Everything was going smoothly, the golden cakes were rising and smelling like the best candle Yankee could ever jar. The oven timer went off, I removed the cakes, and BAM! One sunk. Without any warning.
I’ve made Sally’s recipe loads of times now and the timing has always been perfect. 30 minutes. But not this time and not with this one (of three) cakes. Underbaked because I was too lazy to skewer in a piece of raw spaghetti to test for doneness. Let this be a lesson for us all.
So long story a little shorter, I used the rescued bits of this underbaked carrot cake to create some 5-ingredient summertime popsicles your kids will clamour for.
All you need for this popsicle recipe is a box of cheesecake pudding mix, milk, whipping cream, cream cheese, and some cubes of carrot cake. You could bake a cake and slice off a chunk for the popsicles or save time and purchase a ready-made loaf of carrot cake from the supermarket.
We’ll whisk the ingredients together, fold in the cake cubes, and freeze these homemade popsicles to perfection. The best part? Pudding pops take a long time to melt, meaning you can enjoy them for a long time and usually walk away without telltale dribbles down your chin…unless you’re under 5 years old. 🙂
- 1 box cheesecake pudding mix
- 2 cups 2% milk
- ½ cup whipping cream
- 4 oz. cream cheese, softened
- 1 cup carrot cake cubes
- Whisk milk, cream, and popsicle mix 2 minutes until thickened. Stir in cream cheese. If a few small chunks remain, that's okay. Fold in carrot cake cubes and pour into popsicle molds. Freeze and enjoy!
Make even more popsicles to keep cool this summer: