Easy and fun to make, these Halloween push pops contain moist bites of carrot cake, layered with cream cheese frosting. The biggest problem with these adorable treats is that they’re so cute that people will initially be afraid to take one. Rest assured however, that the hesitation doesn’t last long!
The ingredients for the carrot cake part include unsalted butter, vegetable oil, granulated sugar, brown sugar, milk, eggs, salt, baking soda, ground cinnamon, ground nutmeg, lemon juice, vanilla extract, flour, crushed pineapple, grated carrots, and toasted pecans. For the cream cheese frosting the ingredients include unsalted butter, cream cheese, vanilla extract, and confectioners’ sugar.
Starting with the cake, I beat the butter, oil, and sugars together until everything was well incorporated. I added the milk and eggs, and beat the mixture until everything was well combined. Next I sifted in the salt, baking soda, cinnamon, and nutmeg, and continued beating. Then, I added the vanilla extract and lemon juice, and beat the mixture one last time until everything was fully incorporated.
For the final additions, I started with the flour which I folded in just until most of it disappeared into the batter. Then I added the pineapple which I had drained, the grated carrots, and the toasted pecans.
With all of the ingredients added, I gave the mixture a good stir to make sure that everything was well incorporated into the batter.
I lightly greased a mini-whoopie pie pan before filling the cavities with the batter using a 2-teaspoon or 1⅛-inch ice cream scoop. That size turned out to be perfect!
Into a 350° F pre-heated oven the filled pan went for 15 minutes. After 15 minutes, the mini-cakes were perfectly done. I removed the cakes from the pan and cooled them on a wire rack. After the pan had cooled, I repeated this process since I wanted a total of 48 mini-cakes (4 cakes per push pop container) – the mini-whoopie pie pan has 24 cavities.
While the cakes were cooling, I made the cream cheese frosting by beating together the butter, cream cheese, and vanilla extract until light and fluffy. I then added the confectioners’ sugar, and beat it until the frosting was smooth. I had decided to use a candy corn theme for the push pops, so I colored 1/3 of the frosting orange, 1/3 yellow, and left the remaining amount white. I filled piping bags fitted with small star tips with the frostings, and assembled everything to begin the process of building the push pops.
For the layering, I started with one mini-cake in the bottom of the push pop container. I topped that with some white frosting, and added another mini-cake. I topped the second mini-cake with orange frosting, and added a third cake. I topped that with yellow frosting, and added the final mini-cake. Finally, I added some white frosting, and placed a piece of candy corn in the center.
Did I mention how incredibly tasty these little treats are? Who could resist moist bites of carrot cake layered with cream cheese frosting in an adorable little package? Yum!