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Carrot Cake Whoopie Pies

April 16, 2014 by Audra 12 Comments

carrotcakewhoopies2

Ok so I officially wish I were hosting a huge Easter gala purely for the potential dessert buffet. Monday’s Coconut Cream Cake would be front and center as well as some Mini Vanilla Bean Strawberry Layer Cakes and Chocolate Easter Nest Cupcakes. These Whoopie Pies would of course be piled high on a fancy cake stand as part of the spread. Because you know- bunnies eat carrots so carrot cake everything means Easter right?

Whoopie Pies are basically like a cupcake with the filling on the inside, packaged up in an easily stackable way. In a way- they make way more sense than cupcakes because each bite has a perfect amount of cake to frosting. In this case- cream cheese frosting which is obviously the best bet for carrot cake. Though perfect for Easter, it wouldn’t take much convincing for me to eat these beauties any old time!

carrot cake whoopies

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Carrot Cake Whoopie Pies
Yield: 16 Whoopie Pies
 
Ingredients
  • 2 cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 8 tablespoons (1/2 cup) unsalted butter, at room temperature
  • ½ cup packed brown sugar (either light or dark will work!)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups grated carrots*
For the Frosting:
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 6 oz cream cheese, softened
  • 2½ cups powdered sugar, sifted
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 F. Line two baking sheets with parchment.
  2. Whisk the flour, baking soda, powder, spices and salt together in a medium sized bowl.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy. Scrape down the sides of the bowl then add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
  4. Gradually add the dry ingredients and beat just until combined. Fold in the grated carrots.
  5. Using a small cookie scoop, portion the batter onto one of the prepared baking sheets, spacing the cookies about 2 inches apart. Bake each batch for about 12 minutes, or until the cookies are slightly golden around the edges. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes then remove the cookies to the wire rack to cool completely. Repeat with the rest of the batter.
  6. Match the cookies up into pairs based on size and fill with cream cheese frosting (directions below.) Store in the fridge and let them come to room temperature before serving.
For Frosting:
  1. Beat the cream cheese and butter in a large bowl until smooth. Add the powdered sugar and vanilla and beat until creamy and lump-free.
Notes
Recipe adapted from: Whoopie Pies by Sarah Billingsley and Amy Treadwell via Tracey's Culinary Adventures
3.5.3251

Filed Under: Cake, Cookies, Recipes Tagged With: Carrot, Cinnamon, Cream Cheese

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Comments

  1. Katie | Healthy Seasonal Recipes says

    April 16, 2014 at 6:19 am

    I love this twist on the classic chocolate and vanilla combo Audra. Yummy and totally fun for the kids on Easter. Pinning!

    Reply
  2. Elisa @ Insalata di Sillabe says

    April 16, 2014 at 7:03 am

    During this time of year I’m all about carrot cake anything! And these little babies would make for a great dessert to serve to my guests on Easter (even if I have a feeling I’ll be making them all spring and summer long!) , thanks for the inspiration!

    Reply
  3. Medeja says

    April 16, 2014 at 7:05 am

    These cookies look just beautiful! I really would like to try them.

    Reply
  4. Katrina @ WVS says

    April 16, 2014 at 7:57 am

    These whoopie pies look so yummy Audra!! Love this recipe :)

    Reply
  5. Clever Hen says

    April 16, 2014 at 9:57 am

    I love carrot cake so these are a shoe-in! They look like like portable carrot cakes, YUM!

    Reply
  6. Jennie @themessybakerblog says

    April 16, 2014 at 11:02 am

    I love any cookie stuffed with frosting. Oh my, these are perfect! A dessert buffet sounds like a great idea.

    Reply
  7. Anna @ Garnish with Lemon says

    April 17, 2014 at 10:51 am

    Seriously droolworthy! And I love that you used cream cheese frosting. Pinned!

    Reply
  8. Stephanie @ Macaroni and Cheesecake says

    April 17, 2014 at 4:17 pm

    What a great idea! These are super cute!

    Reply
  9. francesca says

    April 18, 2014 at 5:34 pm

    We just came back from a long weekend in Pittsburgh where my English mister sampled his first whoopee pie. He was super excited to see me reading this :)

    Reply
  10. Teresa says

    April 23, 2014 at 11:25 am

    I made these for Easter and they were delicious! I’m excited to make more of your recipes!

    Reply
    • Audra says

      April 23, 2014 at 9:26 pm

      Thanks so much for letting me know! I’m glad you enjoyed them!

      Reply
  11. Carrie says

    June 16, 2015 at 8:30 am

    I made these last night on a whim and they turned out great! They aren’t quite as “puffy” as I’m used to with many whoopie pies I’ve made but the flavor and texture really delivers! Before adding the carrots, I divided the batter in half–just for fun–and, to one half I added the carrots, and to the other half I used diced banana and mini chocolate chips. Both were delicious! I baked the banana version longer, as they seemed a bit more moist and I didn’t want them to fall apart or get gummy. These are going to be a hit with my coworkers! I will say they aren’t the ‘prettiest’ treat I’ve ever made but they are just so down-to-earth and reminiscent of a treat you’d find at a small local bakery. Thanks spreading the word of this great recipe!

    Reply

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