Buffy's Bulletin
🥕 Spiced Carrot Cake Protein Pops
All the cozy vibes of carrot cake — in a high-protein, no-bake pop you can actually feel good about.
Carrot cake szn is HERE and we are not holding back. 🙌 These Spiced Carrot Cake Protein Pops are made with our Fried Vanilla Ice Cream Buff Whey, rolled oats, almond butter, and a seriously good blend of warm spices — cinnamon, ginger, and nutmeg — that make every single bite taste like a bakery exploded in the best way possible.
Then we dipped them in orange-colored white chocolate and finished with a green drizzle to give them that adorable little carrot look. Are they cute? Absolutely. Are they packed with protein? You already know. Do you need to make them immediately? That's rhetorical.
No baking. No oven. Just mix, mold, freeze, and dip. Let's go. 🥕
What You'll Need
For the Pops
- 1 scoop Fried Vanilla Ice Cream Buff Whey
- 1 cup rolled oats
- ½ cup finely shredded carrots (pat dry!)
- ¼ cup natural almond butter (or peanut butter)
- 2 tbsp honey
- 2–3 tbsp Fairlife 2% milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- Pinch of flaky sea salt
For the Coating
- 1 cup white chocolate chips or melting wafers
- Orange gel food coloring
- Green gel food coloring
- 1 tsp coconut oil (optional — helps the chocolate stay smooth and glossy)
You'll Also Need
- Carrot silicone mold or triangle cake pop mold
- Cake pop sticks
- Parchment-lined baking sheet
Instructions
1. Mix your dry base.
In a large mixing bowl, combine the rolled oats, Buff Whey protein powder, cinnamon, ground ginger, nutmeg, and salt. Stir until everything is evenly distributed.
2. Add the wet ingredients.
Add the almond butter, honey, vanilla extract, and 2 tbsp of Fairlife milk. Mix until a thick dough starts to come together. Fold in the shredded carrots. If the dough feels crumbly, add that third tablespoon of milk and mix again — it should hold its shape when pressed together.
3. Press into your mold.
Firmly press the dough into your carrot mold or triangle cake pop mold, packing each cavity tightly so they hold their shape when unmolded. Insert a cake pop stick into each before the final press.
4. Freeze.
Place the mold on a flat surface in the freezer for at least 1–2 hours, or until completely solid. Don't rush this step — fully frozen pops dip so much cleaner! ✨
5. Prep your chocolate.
While the pops freeze, melt your white chocolate chips (and coconut oil if using) in a microwave-safe bowl in 30-second increments, stirring between each, until completely smooth.
Divide the melted chocolate: pour most into one bowl and add orange gel food coloring, stirring until you reach a bold carrot orange. Add a few spoonfuls to a smaller bowl and mix in green gel food coloring for your drizzle.
6. Dip & drizzle.
Working quickly, unmold your frozen pops and dip each one into the orange chocolate, letting the excess drip off. Place on your parchment-lined sheet. Once all pops are dipped, use a fork or spoon to drizzle the green chocolate across the tops like carrot tops. Let set at room temp or pop back in the freezer for 5 minutes to firm up fast.
7. Serve & show them off. 📸
Store in an airtight container in the fridge for up to 5 days — or the freezer for up to 3 weeks.
Tips for the Cutest Pops Ever 🥕
Pat your carrots dry before folding them in — excess moisture can make the dough too wet to hold shape in the mold.
Gel food coloring > liquid for white chocolate. Liquid coloring can cause chocolate to seize. Gel all the way!
Work fast when dipping — frozen pops start to sweat quickly. Have your setup ready before you unmold.
No carrot mold? No stress. Triangle popsicle molds or even an ice cube tray work great and still give off major carrot cake energy. 🙌
Written by the Buff Chick team — a women-owned supplement brand focused on evidence-based fitness nutrition