Homemade Gluten Free Graham Crackers, Part 2: Carrot Cake Popsicles

As promised…

Something cold made with my homemde gluten free graham crackers.

And, also as promised…


Made with our new Zoku popsicle maker.

I realize that for many of you it hasn’t exactly been the best popsicle weather lately, but a promise is a promise, and I PROMISE you that these popsicles are super tasty and pretty fun to make as well.

Here’s how to make them, with and without a Zoku popsicle maker:

CARROT CAKE POPSICLES {Recipe from Zoku Quick Pops by Jackie Zorovich and Kristina Sacci}

Cream Cheese Layer

  • 1 1/2 tablespoons cream cheese, room temperature
  • 1/4 cup + 2 tablespoons whole milk, lukewarm
  • 1 1/2 tablespoons confectioners sugar
  • 1/4 teaspoon vanilla extract

Carrot Layer

  • 1/2 cup (4 ounces) pure carrot juice 9or about 4 medium carrots, juiced)
  • 1/4 cup + 2 tablespoons pure apple juice
  • 1/4 cup minced fresh pineapple
  • 1 tablespoon agave nectar
  • 1/2 teaspoon ginger juice (store-bought or juiced ginger root)
  • Pinch cinnamon, to taste


MAKE THE CREAM CHEESE LAYER In a small, microwave-safe bowl, whisk the cream cheese until smooth.  Add the milk and whisk slowly until the cream cheese is completely incorporated.  If clumps or cream cheese remain intact, microwave the mixture in 10-second increments, whisking in between until they dissipate,  Whisk in the sugar and vanilla until sugar has dissolved.  Refrigerate until completely cooled.

MAKE THE CARROT LAYER Stir together the carrot layer ingredients.

ASSEMBLE THE POPS USING THE ZOKU POPSICLE MAKER {I will also provide directions on making them the “Old Fashioned” way!}

Insert sticks into the pop maker molds and pour a drop of the cream cheese layer (using about 1/2 tablespoon per pop).  Let freeze completely, then add the crumbled graham crackers (using 1 teaspoon per pop) and a pinch of toasted coconut on each side of sticks; pack down with the blunt end of a chopstick to create a dense layer.  Pour carrot layer until you reach halfway up the molds (using about 1 1/2 tablespoon per pop), making sure to encourage an even flow of minced pineapple as you pour   Let freeze completely.  Repeat layering as desired until you reach the fill line, ending with the carrot layer (not graham crackers).  Let freeze completely, then remove pops with the Super Tool and enjoy! Repeat with remaining pops.  Yields 6.

Assembling the popsicles the “Old Fashioned” Way

Use paper cups or popsicle molds and pour cream cheese layer about 1/4 of the way up the mold.  Place in freezer until slightly, but not completely frozen.  Top with a little graham cracker crumbs and toasted coconut, then pour the carrot layer on top.  Insert popsicle stick and place in freezer until firm.


Have you ever made popsicles before?  Have you ever used a Zoku popsicle maker before?  Have I inspired you to make popsicles???

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  1. Lauren Slayton says:

    Ok first a fire pit not popsicles? We are popsicles here in NYC, I can’t even imagine that people eat cold food. I will save this though for spring, looks delicious.

  2. EA-The Spicy RD says:

    Thanks for your comment Lauren 🙂 I’m sure popsicles are absolutely the last thing on your mind right now and I wish I could send some warmer Cali weather your way, not to mention the fire pit! But, definitely try these popsicles when you start to thaw out. The Zoku popsicle maker is pretty cool too!

  3. This is a gooder

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