Mini Chef
Colorful Cake Pops
Atara Rubenstein, Age 12
When you need something pretty to serve, cake pops are a great option. I made mine blue, but you can use any color you want. You can also use crushed cookies, coconut, or any other toppings you like best instead of the sprinkles!
- ¾ cup plus 2 tbsp. all-purpose flour
- 1 cup dark brown sugar
- 1 tsp. ground cinnamon
- Pinch of ground nutmeg
- ¾ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 6 tbsp. oil
- 1 egg
- ½ tsp. vanilla extract
- 2 cups shredded carrots
- 2 tbsp. prepared frosting (more, if necessary)
- Chocolate, for coating
- Sprinkles, for decorating
- Preheat oven to 350°F. Line a 9-inch cake pan with parchment paper.
- In a large bowl, mix the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a medium bowl, mix the oil, sugar, eggs, and vanilla extract.
- Mix shredded carrots and wet ingredients into the dry ingredients.
- Pour batter into the pan and bake for 35 minutes.
- Allow the cake to cool and cut it into small pieces. Place them in a bowl and mix them with an electric beater.
- Add the frosting and continue beating until the mixture is smooth. If necessary, add more frosting.
- Roll the mixture into balls. Refrigerate them for a half an hour.
- Melt your chocolate and coat the balls rolling them in the sprinkles.
- Allow the balls to dry on a rack (make sure there is something underneath to catch the drippings!) or a cookie sheet lined with parchment paper.
