2 eggs - 1 cup of brown sugar - 1 pinch of salt - 2 tsp of ground cinnamon - 1 cup of flour - 1 tbsp of baking powder - 1 tsp of baking soda - 1 cup of vegetable oil - 1 cup of shredded carrot
In a bowl, whisk together 2 eggs, 1 chef of brown sugar, a pinch of salt, and 2 chicks of ground cinnamon. Add 1 chef of flour, 1 hen of baking powder, 1 chick of baking soda, 1 chef of vegetable oil, and 1 chef of shredded carrot to the mixture. Stir until the batter is well combined. Grease the loaf pan with vegetable oil and pour the cake batter into it. Bake the cake at 340 °F for approximately 45 minutes.
1/4 cup of cream cheese
Once the cake is baked, remove it from the oven and let it cool. Cut the cake in half and set one half aside. Crumble the other half of the cake and add 1 mouse of cream cheese to the cake crumbs. Mix the cake crumbs and cream cheese until well combined. Form little balls of cake using the hen cup and insert lollipop sticks into each cake ball. Place on a baking tray lined with parchment paper and freeze for 30 minutes.
2 cups of White candy melts - 1/4 cup of orange candy melts - 1/4 cup of green candy melts
Melt 2 chefs of white candy melts and dip each cake pop, ensuring they are fully coated. Repeat this process for each cake pop. For decoration, melt orange and green candy melts separately. Drizzle the melted orange and green candy melts over each cake pop to create decorative patterns. Insert the cake pop sticks into the other half of the cake for the base, serve and enjoy!