Carrot cake pops

Carrot cake is amazing. If you do the right flavors and textures it is seriously. I used cinnamon,real carrots,cream cheese frosting and some toasted walnuts.Plus if your kids do not eat there carrots well they will eat them in here. I decided to make pops instead of cupcakes because cake pops are super cute plus these will make more then the cupcakes would. If you want a carrot cupcake look at  the recipe above this because I have carrot cheesecake cupcakes.The first time I made cake pops I did not put icing on the stick before making a ball so they kept falling of so make sure you put a drop of icing on the stick.You do  not even make that much. I make the pops the size of a golf ball put if you like a different size go right ahead. OMG so once me and my older sister Rebecca were making cake pops. I was eleven and she was thirteen and we were making cake pops. My dad loves to golf and he has like 50 golf balls. So we taped a golf ball to the stick and tried to replicate it.It was really funny but the cake pops looked awesome.ENJOY!!!!!!!!!!!!

Ingredients-
Ingredients:
For the Cake:
2 eggs
1/2 cup vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups grated carrots  

To make them pops-
1 can cream cheese icing (or your favorite recipe)
1 – 1 1/2 bags white chocolate melts (14-20 ounces) *Have two bags on hand just in case*
Lollipop sticks
2 cups toasted pecans, chopped

 Directions-
Preheat oven to 350 degrees. Grease and flour one round 9″ cake pan.
In a large bowl, beat together eggs, oil, sugar, and vanilla. Mix in flour, baking soda and powder, salt, and cinnamon. Gently fold in carrots. 
Pour into prepared pan and bake 30-40 minutes. Cool completely (overnight works) before making cake pops.

For the pops:

 Crumb your cake into a large bowl. Add about 1/4 of the can of icing and mix into cake. Add more icing as needed until you can form the mixture into a ball. Form into balls and freeze for 15 minutes or chill in the refrigerator overnight.

Melt your vanilla candy coating according to the package directions. Place your chopped pecans in a shallow bowl or pie plate.

When ready to dip, remove balls from freezer and place in refrigerator. Remove only about three balls at a time to dip. Dip the lollipop stick into the candy (about 1/2″) and then insert into ball. Immediately dip the ball into the melted candy. Remove and tap off excess . Roll in chopped pecans and place on a wax-paper lined cookie sheet. Repeat until all pops are made. Chill until hardened. You can make them ahead of time and freeze if needed. Let come to room temperature before serving.

Serve and enjoy!!!!!!!!!!!!!!!!!!!!

Yeild-24 cake pops
Source- All recipes