Halloween Push Pops
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!
Ingredients
Carrot Cake
- 2 eggs room temperature
- ¼ cup (½ stick) unsalted butter, room temperature
- 2 Tablespoons vegetable oil
- ½ cup (3.5 ounces, 99 grams) granulated sugar
- ¼ cup (1.88 ounces, 53 grams) packed light brown sugar
- ¼ cup milk
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 ½ teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 cup (5 ounces, 142 grams) all-purpose flour
- ½ of 8-ounce can crushed pineapple drained with excess juice squeezed out
- 1 ½ cups (6 ounces, 170 grams) carrots, peeled and grated with small grater blade
- ½ cup chopped pecans toasted
Frosting
- ¼ cup (½ stick) unsalted butter, room temperature
- 8 ounces cream cheese room temperature
- 1 ½ teaspoons vanilla extract
- 1 pound (4 cups) confectioners’ sugar
- Orange and yellow paste gel paste food coloring
- 12 Push Pop Containers (See Note 1)
- 12 pieces candy corn
Instructions
Carrot Cake
- Preheat oven to 350º F. Lightly grease mini-whoopie pie pan. Set aside.
- In a large bowl, beat together butter, granulated sugar and brown sugar. Add eggs and milk; continue beating. Add baking soda, salt, cinnamon, and nutmeg. Continue beating. Add vanilla extract and lemon juice; beat until everything is well incorporated. Mix in flour; stir just until combined. Add crushed pineapple, carrots, and pecans; stir just until combined. Fill mini-whoopie pie cavities with 2 teaspoons batter.
- Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from pan to wire rack; let cool completely.
Frosting
- In a medium bowl, beat butter and cream cheese with electric mixer until light and fluffy. Add vanilla extract. Then gradually add the confectioners’ sugar. Beat until mixture is smooth and creamy. If the frosting is too thick, add a small amount of milk (1 teaspoon), beating until the frosting is smooth and creamy. If the frosting is too thin, add additional confectioners' sugar until desired consistency is achieved.
Push Pops
- Color the frosting if desired. Add a mini-whoppie pie cake to the container. Using a #21 star tip, pipe some frosting on the cake. Repeat three more times, such that the push pop contains four cakes and four layers of frosting. Add decoration to the top if desired.
- Yield: 12 Halloween push pops.
Tips/Notes
- I bought my push pop containers at Amazon.com.
Nutrition
Calories: 446kcalCarbohydrates: 62gProtein: 3gFat: 20gSaturated Fat: 11gCholesterol: 68mgSodium: 278mgPotassium: 129mgFiber: 1gSugar: 52gVitamin A: 3210IUVitamin C: 1.1mgCalcium: 47mgIron: 0.9mg
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