Photo of Carrot cake ice lollies by WW

Carrot cake ice lollies

Points® value
Total Time
4 hr 25 min
20 min
5 min
Everything you love about a classic carrot cake packed into individual icy treats.


Pecan Nuts

40 g

Carrots, raw

400 g, prepared weight


600 g, roughly chopped

Agave Syrup

3 tablespoon(s), level

Medium fat soft cheese

220 g

Freshly squeezed orange juice

90 ml

Mixed Spice

1 teaspoon(s), level

Ground Cinnamon

½ teaspoon(s), level


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the pecans on a small baking tray and toast for 8-10 minutes until golden. Set aside to cool, then chop.
  2. Put the carrot in a microwave-safe bowl, cover and microwave on High for 3 minutes to soften. Let cool.
  3. In a food processor, blitz the cooled carrot with the pineapple, agave syrup, soft cheese, orange juice and spices until smooth.
  4. Divide the toasted pecans between 12 x 100ml ice-lolly moulds. Pour the carrot mixture into the moulds and insert ice-lolly sticks. Freeze for at least 4 hours or overnight until firm.
  5. To easily unmould the ice lollies, fill a jug with warm water and briefly dip the moulds in to loosen – about 20-30 seconds.