Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies are created by filling two soft carrot cake cookies with a generous swirl of cream cheese icing.

The soft carrot cake cookies are packed with coconut and pecans, making a delicious whoopie pie, full of texture and flavor.

This whoopie pies recipe makes the perfect sweet treat for spring, Easter, or any other time of the year. Using my tried and true Moist Carrot Cake Recipe was key to making this fabulous treat.

• prep time 30 MINUTES
• cook time 20 MINUTES
• additional time 1 HOUR
• total time 1 HOUR 50 MINUTES
• yield 12 – 18 WHOOPIE PIES

Ingredients

For cookies:

• 2 cups flour
• 1 ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, at room temperature
• ½ cup brown sugar
• ½ cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups grated carrots (2-3 carrots)
• ½ cup chopped, roasted pecans or walnuts
• ½ cup shredded coconut

Cream Cheese Filling:

• 6 ounces cream cheese, at room temperature
• ½ cup butter, at room temperature
• 1 ¼ cups powdered sugar, sifted
• ½ teaspoon vanilla
• 2 teaspoons freshly squeezed lemon juice

Instructions

1. Preheat the oven to 350º. Line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt and set aside.
3. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars until light. Scrape down the sides of the bowl.
4. Add the eggs and the vanilla and beat until combined. Mix in the flour mixture just until combined, then add the carrots, nuts, and coconut. Chill the batter for an hour before scooping.
5. Using a medium cookie disher, drop about 1 ½ tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
6. Bake for 15-20 minutes each or until the cakes spring back when pressed with a finger. Remove from the oven. While they’re hot, use a spatula to tap them into nice rounds if they look misshapen.
7. Allow them to cool completely before filling.
8. To make the filling, beat together the cream cheese and butter till combined. Slowly mix in the powdered sugar. Add the vanilla and lemon juice, and beat until smooth.
9. To assemble the whoopie pies, spread or pipe the filling onto the flat side of one cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Notes

You may need to add a little more powdered sugar if your filling isn’t thick enough to pipe.

Nutrition Information:

yield:12

serving size: 1 whoopie pie

Amount Per Serving: calories: 437total fat: 25gsaturated fat: 14gtrans fat: 0gunsaturated fat: 10gcholesterol: 86mgsodium: 430mgcarbohydrates: 49gfiber: 2gsugar: 30gprotein: 5g