Carrot Cake Cream Cheese Pudding Pops Recipe

Posted June 27, 2017 by Stephanie

Carrot Cake Cream Cheese Pudding Pops Recipe - Carrot Cake Cream Cheese Pudding Pops Recipe -

There’s a very popular ice cream shop here in town that I felt never really lived up to the hype. There would be lines out the door, but the one time I tried something, it was icy and bland. After that I swore, never again. But then, they opened up a second location and Mike and I would walk by almost everyday. One sunny day, when there was magically no line, we popped in to take a look at the flavors. Carrot cake immediately called out to me. I mean, I love carrot cake. I had a taste, was sold, and was the happy new owner of a very addictive waffle cone full of creamy ice cream with fluffy chunks of carrot cake and cream cheese icing. It was so good that I was sad when it was over.

Carrot Cake Cream Cheese Pudding Pops Recipe -

Because, the truth is, it was over for good. I’ve been back so many times looking for carrot cake, but they never have it!? Mike and I would peek through the windows, not see it on the flavor boards, and just go on with our walk. Finally, we went in to ask when they were going to bring it back.

Me: Do you know when you’re going to bring back carrot cake?
Ice Cream Girl: Oh. Um, unknown.
Me (with obvious dismay): UNKNOWN!?
Ice Cream Girl: It was a trial flavor so we don’t know if they’ll every bring it back
Me: silent tears

Carrot Cake Cream Cheese Pudding Pops Recipe -

Anyway, long story short, this is why I made these carrot cake cream cheese pudding pops. Because I needed to drown my sorrows. And also because it’s popsicle week! The week where the internet explodes with frozen treats, thanks to Billy, over at Wit and Vinegar. Click on over to see who else is participating.

And, if you’re looking for more pudding pops, check these guys out, because we had a little pudding pop party:

frozen treats for everyone!
xoxo steph

Carrot Cake Cream Cheese Pudding Pops Recipe -

PS – As I was writing this, I just checked their Insta geotag and it looks like they have carrot cake right now!? Unless someone did a latergram? The suspense is killing me. Gotta go, gotta get ice cream!!! Update: they didn’t have the ice cream. TEARS.
PPS – If you wanna see past popsicle week posts, check them out here, here, and here.
PPPS – Shout out to Mandy from Lady and Pups for sourcing these popsicle molds for me :) Thanks Mandy! You can find similar ones here!

Carrot Cake Cream Cheese Pudding Pops Recipe -

Carrot Cake Cream Cheese Pudding Pops Recipe
makes 10 pops

Carrot Cake

  • 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 cup sugar
  • 1/4 cup plus 1 tablespoon canola oil
  • 1 large egg
  • 3/4 cup shredded carrots

Cream Cheese Pudding

  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 cup cornstarch
  • pinch of salt
  • 2 1/2 cups cold milk
  • 1 teaspoon vanilla extract
  • 1/2 cup room temperature cream cheese

Carrot cake adapted from Smitten Kitchen, pudding via Food Network

You will end up with a bit more carrot cake than needed, but extra carrot cake is a bonus!

Preheat the oven to 350°F.

Whisk together the flour, baking soda, salt, cinnamon, and ginger in a bowl. Set aside. Whisk together the sugar and oil until light and fluffy. Whisk in the egg and carrots. Stir in the dry mix, pop into a parchment paper lined loaf pan or two 4-inch round cake pans and bake for 20-25 minutes, or until a toothpick in the center comes out clean. Let cool completely.

While the cake is baking, make the pudding. Whisk together the sugar, cornstarch, and salt, then whisk in milk. Bring to a gentle simmer over medium-high heat, whisking constantly, until mixture starts to thicken and small bubbles come to the surface, about 3-4 minutes. Whisk in the vanilla and cream cheese until smooth.

When your cake is cool, but your pudding is still warm, assemble the pops. Break the carrot cake into chunks and stuff into the bottom of the mold so your popsicle stick has something to rest on. Insert the stick and loosely pack chunks of carrot cake into the rest of the mold. Spoon the pudding into the mold, tapping down so that the pudding goes to the bottom, then freeze overnight. When frozen, enjoy!


  1. “UNKNOWN”!?!?!

    i cried for you

    but at least these pops look AMAZINg

    srsly that orange background


  2. AnnieN says:

    Just got my popsicle sticks. I am SO making these this weekend!

  3. Alana says:

    I bet these pops are way better than that ice cream, right? They look so good! And I love your love of carrot cake. I always think of you and Lil when I see it!! Huge hugs and happy popsicle week!!

  4. that shop saga sounds sad (you had silent tears, i definitely would have been mopey and pathetic and etc) but these sound delicious!! you don’t need that shop anyways.

  5. Helen says:

    I’ve never been to the Quebec St store – I’ve only been to the Fraser St one like you! I highly recommend trying “Serious Chocolate” flavor; it’s my all-time favorite.

  6. These are absolutely heavenly, Steph. The colors!! This background is just gorgeous. Stunning hues. I am so so so excited to make these—and I might have to give carrot cake ice cream a whirl, too. Miss you, love.

  7. Annie says:

    Where is the plate from?! It’s beautiful

    1. Stephanie says:

      its’ from crate and barrel :)

  8. OMG, it is insane how good these popsicles look and sound! My 2017 popsicle week favorite!

  9. I am so into these!

  10. Katrin says:

    WOW!! This is awesome!!

  11. It looks like you’ve inverted the cream cheese frosting:cake ratio so that it is finally correct :)

  12. Freya says:

    I’ve only just found these so I’m pretty out-of-season but I seriously want to make these anyway! Who says you can’t enjoy ice cream in the winter?!

    1. Stephanie says:

      carrot cake is an all the time thing, so make it!! :D

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