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Carrot Cake Lollipops

You Will Need:


  • 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 at around 160°C for 20-25 mins. 
  • 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.

Then display and sell!

Cover the full lollipop if required or drizzle with icing instead of coating - decorating your lollipop is up to you!