Carrot Cake Pops

• plant oil↗60ml мл

  plus extra for greasing the pan

• Greek yogurt↗50g natural г

  natural

• egg↗1

  lightly beaten

• dark soft brown sugar↗90g г
• plain flour↗100g г
• baking powder↗½ tsp ч.л.
• ground cinnamon↗1½ tsp ч.л.
• ground nutmeg↗½ tsp ч.л.
• clove↗pinch of ground

  pinch of ground

• carrot↗1

  finely grated

• soft butter↗50g г
• icing sugar↗100g г
• ground cinnamon↗2 tsp ч.л.
• milk chocolate↗350g г

  broken into pieces

• sugar chocolate candies↗12 red

  12 red

• солоні крекери12

  розрізані навпіл

• палички для льодяників12

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Grease a square pan measuring 20 × 5 cm deep with oil and line it with parchment. In a large bowl, combine all cake batter ingredients until smooth. Pour into the prepared pan and bake 25‑30 minutes until golden, lightly risen, and a skewer inserted in the centre comes out clean. Let cool in the pan until completely cooled.

2. 2

   Meanwhile, beat the icing ingredients with an electric whisk for 5 minutes until pale and fluffy.

3. 3

   Break the cooled cake into a bowl with the icing and beat with an electric whisk until the mixture comes together. Form 12 equal balls and place them on a parchment‑lined tray. Chill the balls in the refrigerator for 30 minutes to firm.

4. 4

   Melt the chocolate in a heat‑proof bowl set over a saucepan of simmering water, ensuring the bowl bottom does not touch the water. Stir until smooth and glossy, then remove from heat. Insert a lollipop stick into each cake ball and dip it into the chocolate, using a spoon to coat if needed. Carefully place on the prepared tray and attach a red chocolate candy to the front of each pop as a nose. Insert two halves of salty crackers at the top as antlers, then let the chocolate set completely. Store in an airtight container in the refrigerator for up to five days.