Carrot cake ice lollies
3
Points®
Total time: 4 hr 25 min • Prep: 20 min • Cook: 5 min • Serves: 12 • Difficulty: Easy
Everything you love about a classic carrot cake packed into individual icy treats.
Ingredients
Pecan Nuts
40 g
Carrots, raw
400 g, prepared weight
Pineapple
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
Instructions
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.
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