There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year.

Carrot cakes are one of my favorite Springtime desserts. They are so gorgeous, and I love that they are not too sweet most of the time compared to other desserts. While I don’t mind a slice or 2, my husband and I are not big on sweets so it’s always a waste when I make a full cake. We always end up throwing out leftovers or giving them away.

Enter: These Paleo & Vegan Carrot Cake Pops

Cake pops are just the best solution for people like us. Not only do you end up making small bite-sized versions of a full cake, they are so much for fun to eat for both adults and kids! There are also no leftovers because you end up making just 8 of them at a time with this version.

In this recipe, the cake balls are raw and not baked, making them extra easy to make. But, don’t worry, they’ll still taste just like carrot cake, with half the amount of work!

Optional Special Equipments

While these paleo and vegan carrot cake pops are so much more fun to eat on sticks like lollipops in my opinion, the sticks are definitely not necessary. You can just make into cake balls and eat them with your fingers like donut holes!

However, if you want make them into full cake pops and have them look pretty and display them nicely, these are just the 2 things you need:

• Lollipop sticks: These are super cheap, made with paper, and you get a lot with one purchase. I used these for this recipe and they were sturdy and worked really well!
• Cake pop stand or styrofoam block: Once you coat the cake pops with the coconut butter glaze, you can always lay them down gently on parchment paper, but that may leave a mark on the side that touches the paper. If you want the glaze to look smooth all around, cake pop stands are a great way to keep them standing while the glaze hardens. Plus, they are great for displaying when you are serving them. For a cost-friendly option. I save styrofoam blocks I receive in packages to stick the cake pops in them, and this works really well too!

How to Store These Paleo & Vegan Carrot Cake Pops

These carrot cake pops actually store really well, and you can keep them in the refrigerator for up to 5 days in an air tight container. If you need them to last longer, you can keep them in the freezer for up to 3 weeks! When you are ready to enjoy them, just take one out and let it sit on the counter for 30 minutes to defrost before you bite in.

If you need a quick and yummy dessert to serve your guests over Easter or get togethers, I highly recommend these paleo and vegan carrot cake pops because they are so quick and easy, and are always a crowd pleaser!

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Paleo & Vegan Carrot Cake Pops (No-Bake)

There paleo & vegan Carrot Cake Pops are so fun and easy, and require no time in the oven! They are a yummy treat for Spring, but you can make them any time of the year. 

Prep Time 5 minutes

Cook Time 5 minutes

Freezing time 20 minutes

Total Time 10 minutes

Servings 8 cake pops

Calories 137kcal

Ingredients

Carrot Cake Balls

• 1/2 cup finely shredded carrots
• 1/2 cup pitted medjool dates
• 1/2 cup pecans*
• 1/3 cup shredded coconut
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp nutmeg
• 1/8 tsp sea salt

Coconut Butter Glaze

• 1/4 cup coconut butter melted
• 1 tbsp coconut oil
• 1 tsp maple syrup
• 1/2 tsp vanilla extract
• Optional: chopped pecans & cinnamon for garnish

Equipment

• Lollipop sticks

Instructions

• Place all ingredients for the carrot cake balls in a food processor, and pulse until ground and a sticky dough forms. 
• Grease your hands and roll the dough into 8 even balls.
• Place in the freezer for at least 20 minutes so the carrots cake balls harden.
• While they are freezing, combine coconut butter, coconut oil, maple syrup, and vanilla extract. Microwave for 15 seconds at a time until melted and liquified, OR use a a double boiler over medium low heat to melt the ingredients together.
• Prepare a plate lined with parchment paper, or I sometimes save styrofoam blocks from packages to stick the cake pops in to.
• Remove the carrot cake balls from freezer and stick a popsicle stick into each one.
• Use the sticks as a handle, and roll each ball in the coconut butter glaze so all sides are covered. Tap a few times afterwards to get the excess glaze off.
• If you’d like, sprinkle some chopped pecans and cinnamon immediately.
• Place the cake pops on the parchment paper or stick into a styrofoam, and let them cool for 10-15 minutes until the glaze hardens.
• Enjoy immediately or store in the refrigerator for up to 5 days.

Notes

*You can substitute with walnuts if that’s what you have on hand.

Nutrition

Serving: 1cake pop | Calories: 137kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Sodium: 54mg | Potassium: 127mg | Fiber: 2g | Sugar: 8g | Vitamin A: 27% | Vitamin C: 0.6% | Calcium: 1.6% | Iron: 2.6%