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Coconut Carrot Easter Cakesicles: Delightful Spring Treats

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These Coconut Carrot Easter Cakesicles are a whimsical twist on traditional carrot cake, featuring a delightful blend of sweet grated carrots and tropical coconut. Coated in creamy white chocolate and sprinkled with toasted coconut flakes, they are perfect for Easter celebrations.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) grated carrots (about 3 medium carrots)
  • 1/2 cup (40g) shredded coconut (unsweetened)
  • 1 cup (240ml) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (40g) shredded coconut (unsweetened)
  • 2 cups (340g) white chocolate chips or melting wafers
  • 1 tablespoon coconut oil (optional, for thinning)
  • Sprinkles or edible decorations (optional)
  • Cakesicle molds (12-cavity)
  • Wooden popsicle sticks

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your cakesicle molds with a little oil or non-stick spray to prevent sticking.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  3. In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat them together until smooth and well blended, about 2-3 minutes.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
  5. Fold in the grated carrots and shredded coconut until evenly distributed throughout the batter.
  6. Spoon the batter into the prepared cakesicle molds, filling each cavity about three-quarters full.
  7. Bake in the preheated oven for 15-18 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
  8. Once baked, remove the molds from the oven and let them cool for about 10 minutes. Then gently remove the cakesicles and place them on a wire rack to cool completely.
  9. While the cakesicles cool, prepare the frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until creamy, about 3-4 minutes. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. Fold in the shredded coconut for added texture.
  10. Once the cakesicles are completely cooled, dip each one into the frosting, using a spatula to smooth it out. Place them back on the wire rack to set for 15-20 minutes.
  11. In a microwave-safe bowl, melt the white chocolate chips with the coconut oil (if using) in 30-second intervals, stirring in between until smooth and melted.
  12. Carefully dip each frosted cakesicle into the melted chocolate, allowing the excess to drip off. Place them on a parchment-lined baking sheet.
  13. If desired, add sprinkles or edible decorations while the coating is still wet. Allow the chocolate to set at room temperature or refrigerate for quicker results.

Nutrition

Keywords: For a more intense flavor, toast the shredded coconut lightly in a dry skillet before adding it to the batter and frosting. Ensure your cream cheese and butter are at room temperature for the frosting. A common mistake is overfilling the molds; stick to the three-quarters full rule to prevent messy overflow while baking.

Find it online: https://mamablueberry.com/coconut-carrot-easter-cakesicles-delightful-spring-treats/