Carrot Cake Lollipops
160°C
Temperature
Temp
12
lollipops
What you'll need
Silicone Lollipop moulds
Chopped nuts (various)
Directions
Prep
To begin, mix around the Dawn® Scoop & Bake - Carrot Cake batter with a spatula or spoon. Pipe or pour the batter into the lollipop moulds. Depending on how large the moulds are, fill each cavity.Bake
Bake at around 160°C for 20-25 mins.Finish
Allow the lollipops to cool and insert a stick to hold each one. Warm up the Dawn® White Fudge Icing to 50°C. Dip half of each lollipop into the icing to cover the tip, and then sprinkle nut pieces over the icing and leave to set. Try using melted chocolate as an alternative coating.Additional Info
Chef Tips
Cover the full lollipop if required or drizzle with icing instead of coating - decorating your lollipop is up to you!Load More Reviews
Carrot Cake Lollipops
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