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Carrot Cake Popsicles
Amanda Powell
Cool down with popsicles that taste just like carrot cake
Print Recipe
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Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course
frozen treats
Cuisine
American
Servings
12
popsicles
Calories
39
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
1x
2x
3x
1
medium banana
cut in slices and frozen
2 ½
cups
chopped carrots
1
cup
Almond Breeze Almondmilk Original Unsweetened
2
tablespoons
cream cheese
room temperature
2
tablespoons
brown sugar
½
teaspoon
ground cinnamon
½
teaspoon
ground ginger
Pinch
of nutmeg
2
tablespoons
toasted shredded coconut
¼
cup
toasted chopped walnuts
divided
Instructions
If you are not using a high-power blender, you may need to precook your carrots so they are soft, then allow to cool.
Add all the ingredients to the blender, except to 2 tablespoons of the chopped walnuts.
Blend until smooth and creamy. Mix in the remaining walnuts.
Evenly divide the mixture into popsicle molds. Freeze for about two hours, then insert popsicles. Freeze for at least another two hours.
Gently warm the outside of the popsicle molds by placing in warm water for a few seconds and pull out the popsicles. Store in an airtight container.
Nutrition
Calories:
39
kcal
Carbohydrates:
7
g
Protein:
1
g
Fat:
1
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Cholesterol:
3
mg
Sodium:
54
mg
Potassium:
128
mg
Fiber:
1
g
Sugar:
5
g
Vitamin A:
4494
IU
Vitamin C:
2
mg
Calcium:
39
mg
Iron:
1
mg
Keyword
carrot cake
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