Zoku Carrot Cake Popsicle

Yield: 6


Juices can be store-bought or freshly juiced.

Cream cheese layer:

-1 1/2 Tbsp cream cheese, room temp.

-1/4 cup + 2 Tbsp whole milk, lukewarm

-1 1/2 Tbsp confectioner's sugar

-1/4 tsp vanilla extract

Carrot layer:

-1/2 cup pure carrot juice

-1/4 cup + 2 Tbsp pure apple juice

-1/4 cup minced fresh pineapple

-1 Tbsp agave nectar

-1/2 tsp ginger juice

-1 pinch cinnamon, to taste


-1 tsp finely shredded toasted coconut flakes

-1/4 cup crumbled graham crackers



To make the cream cheese layer, whisk the cream cheese in a small bowl until smooth. Add the milk and whisk slowly until the cream cheese is completely incorporated. If clumps of cream cheese remain, microwave the mixture in 10-second increments, whisking in between until they dissipate. Whisk in the sugar and vanilla until the sugar has dissolved. Refrigerate until completely cooled. Stir together the carrot layer ingredients.


Insert the sticks into your Zoku Pop Maker mold and pour a drop of the cream cheese layer (using about 1/2 Tbsp per pop). Let them freeze completely*, then add he crumbled graham crackers (using 1 Tbsp per pop) and a pinch of toasted coconut on each side of the sticks; pack down with the blunt end ot a chopstick to create a dense layer. Pour carrot layer until you reach halfway up rhe molds (using about 1 1/2 Tbsp per pop), making sure to encourage an even flow of minced pineapple as you pour. Let freeze completely. Repeat layering as desired until you reach the fill line, ending with the carrot or cream cheese layer (not graham crackers). Let freeze completely, then remove pops with the Super Tool and enjoy! Repeat with remaining pops. Enjoy!


*It takes about nine minutes for each layer to freeze.

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