Carrot Cake Pops

Carrot Cake Pops
Photo: Andy Lyons
Prep Time:
15 mins
Stand Time:
6 mins
Total Time:
21 mins
9 pops


  • ½ cup tub cream cheese

  • cup milk

  • 2 tablespoon powdered sugar

  • ½ teaspoon vanilla

  • ¾ cup carrot juice

  • ¾ cup pineapple juice

  • 2 tablespoon granulated sugar


  1. In a small mixing bowl beat cream cheese until smooth; gradually beat in milk, powdered sugar, and vanilla.

  2. In another small bowl combine carrot juice, pineapple juice and granulated sugar; stir until sugar dissolves.

  3. Add sticks to frozen Quick Pop molds.* Add a small spoonful of the cream cheese mixture to each frozen mold; wait 2 minutes and add carrot mixture until 2/3 to 3/4 cup full. Wait a few minutes more and add additional cream cheese mixture to fill line. Let stand until set, 2 to 4 minutes. Remove and serve. Repeat with remaining mixture.


*If you don't have pop molds, use paper cups. Pour cream cheese mixture into 3-oz. cups; cover with foil and freeze for 1 to 2 hours. add second filling and cover with foil. Make a small slit in foil over each cup. Insert a wooden stick through hole. Return to freezer until solid. Peel off paper cups before serving. Makes 9 pops.

Nutrition Facts (per serving)

81 Calories
4g Fat
10g Carbs
2g Protein
Nutrition Facts
Calories 81
% Daily Value *
Total Fat 4g 5%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 100mg 4%
Total Carbohydrate 10g 4%
Total Sugars 8g
Protein 2g
Vitamin C 3.5mg 18%
Calcium 30.3mg 2%
Iron 0.4mg 2%
Potassium 113mg 2%
Folate, total 8.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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