Скачать или смотреть Penny Shack - Carrot Cake Pops

Today I will be making Gluten Free Carrot Cake Pops.

Ingrediants -
3/4 cup canola oil
1/2 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
2 teaspoons pure vanilla extract
1/2 tbsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/4 tsp ground nutmeg
1 2/3 cups gluten free flour
2 medium carrots, finely grated
1 (8 oz) package cream cheese
1 1/2 cup white chocolate chips
1/4 cup pecan pieces

In a bowl with an electric mixer, mix together canola oil, sugars, eggs and vanilla. Add cinnamon, baking soda, baking powder, salt, and nutmeg. Add almond flour and mix until just incorporated. Fold in grated carrots. Pour batter into the prepared baking pan and place in the oven. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely.
Once cooled, break the cake into fine crumbs with your hands into a large bowl. Add softened cream cheese and knead gently with your hands until cream cheese is fully incorporated. Roll into 30 cake balls (about 1 heaping tablespoon per ball) and place on a wax paper-lined baking sheet. Place in the fridge to chill while you prepare the chocolate. Heat chocolate in 30 second increments until completely melted. Remove cake balls form the fridge and place one ball at a time into the melted chocolate. Using a fork or a dipping fork, evenly coat each ball with the chocolate. Use the fork to remove the cake ball from the chocolate and before transferring it back to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate. Sprinkle with pecan pieces. Place on the baking sheet and repeat with remaining balls. Return balls to the fridge for 15 minutes or until set.

About Penny -
Penny is a Chicago native. She obtained her culinary diploma at Le Cordon Bleu in Paris, France.
Fun, witty, and passionate about healthy food, Penny brings a refreshing perspective to every day menus.