Carrot Cake Whoopie Pies
Yield: 16 Whoopie Pies
  • 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
  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.
Recipe adapted from: Whoopie Pies by Sarah Billingsley and Amy Treadwell via Tracey's Culinary Adventures
Recipe by The Baker Chick at