Go Back
As the temperatures rise and the sun shines brightly, the craving for refreshing frozen treats often takes center stage. From ice pops to sorbets, these cool delights provide a much-needed respite from the heat, making them a staple during the warmer months. Among the plethora of frozen desserts, a unique and health-conscious option is gaining traction: Frozen Carrot Cake Yogurt Muffin Pops. This innovative treat marries the beloved flavors of traditional carrot cake with the creamy goodness of yogurt, transforming a classic dessert into a nutritious and convenient snack.

Frozen Carrot Cake Yogurt Muffin Pops

Cool off this summer with Frozen Carrot Cake Yogurt Muffin Pops—an inventive twist on a classic dessert! These delicious pops blend the sweetness of grated carrots with creamy Greek yogurt, warming cinnamon, and crunchy nuts for a unique frozen treat. Perfect for parties or a refreshing snack, they're easy to customize with your favorite ingredients. Experience guilt-free indulgence with this nutritious and flavorful option that the whole family will love.
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups grated carrots (about 2 medium carrots)

1 cup Greek yogurt (plain or vanilla)

½ cup rolled oats

1 cup almond flour (or any nut flour)

½ cup honey or maple syrup (adjust based on sweetness preference)

1 teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger powder

½ teaspoon vanilla extract

½ cup raisins (optional)

½ cup chopped walnuts or pecans (optional)

Pinch of salt

Muffin pop molds

Instructions
 

Prep the Carrots: Start by peeling and grating the carrots using a box grater or food processor until finely shredded. Gently press them in a paper towel to remove excess moisture.

    Mix Wet Ingredients: In a medium mixing bowl, combine Greek yogurt, honey (or maple syrup), and vanilla extract. Stir until well blended.

      Combine Dry Ingredients: In another bowl, whisk together the almond flour, rolled oats, baking powder, cinnamon, nutmeg, ginger powder, and salt until evenly mixed.

        Combine Mixtures: Slowly fold the dry ingredients into the wet ingredients. Mix gently until just combined. Be careful not to over-mix.

          Add the Carrots and Extras: Fold in the grated carrots, raisins, and chopped nuts until evenly distributed throughout the mixture.

            Prepare Muffin Pop Molds: Lightly grease your muffin pop molds with cooking spray or olive oil. Fill each mold with the carrot cake mixture, leaving a little space at the top for expansion as they freeze.

              Insert Sticks: If using wooden sticks, insert them into the center of each filled mold. Make sure they are supported and not touching the bottom.

                Freeze: Place the molds in the freezer and let them freeze for at least 4–6 hours, or until completely solid.

                  Unmold and Serve: Once the muffin pops are fully frozen, remove them from the molds by gently twisting and pulling. If you encounter resistance, running warm water over the outside of the mold for a few seconds will help release them.

                    Enjoy: Serve your Frozen Carrot Cake Yogurt Muffin Pops immediately as a refreshing treat or store them in a sealed container in the freezer for up to 2 weeks!

                      Prep Time, Total Time, Servings: 30 minutes | 4-6 hours (freezing) | 12 muffin pops