Carrot Cake Push-Up Pops
(adapted from Smitten Kitchen)
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
one recipe cream cheese frosting, see below
Preheat oven to 350°F.
Line a half sheet pan with parchment paper and lightly spray with cooking spray.
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in the carrots. Spread the batter evenly over the prepared pan.
Bake cake 14 to 18 minutes, or until a tester inserted into the center comes out clean. Let the cake cool in the pan for five minutes or so, then transfer to a cooling rack. Let cool completely. Transfer cake to a large cutting board and remove parchment paper. Using the top of the pushpop container cut out as many circles as possible from the cake. Place the circles on a parchment lined cookie sheet and freeze until firm, approximately ten minutes (this makes them easier to work with).
Assembling the pops: Place the frosting in a pastry bag fit with a large tip (a ziplock with the end cut off works too). Put one cake circle at the bottom of the push pop. The easiest way to do this is to push the bottom of the container up to the highest position, place the cake on it, and then pull it down to the bottom. Top the cake with frosting. Add another cake circle and another layer of frosting. Repeat one more time and then cover cake pushup with the lid. Repeat with the rest of the pushups.
It is more striking to display the cake pushups standing up. A great way to do that is to take a piece of styrofoam and poke holes with the stems of the pushup pops. To make it look nicer cover the styrofoam with decorative paper or tissue paper.
Cream Cheese Frosting
1 cup margarine
2 oz solid vegetable shortening
10 oz toffuti cream cheese
1.5 lbs 10X confectioners’ sugar
1 teaspoon vanilla
2 tablespoon lemon juice (more to taste)
1 tablespoon meringue powder
Cream margarine, shortening, and cream cheese together until well mixed. Stop and scrape the bowl.
Sift the sugar. Beat sugar 1 cup at a time into the margarine mixture.Add the lemon juice, vanilla and meringue powder. Beat for a minute or two making sure the ingredients are throughly incorporated.
Add more lemon juice to taste to give the frosting the desired level of tanginess.
Note: Any leftover frosting can be frozen for up to three months. Defrost it and re-beat to soften it before using.