Carrot Cake Whoopie Pies
A perfect handheld version of the classic cake, these Carrot Cake Whoopie Pies feature tender, spice-infused cookies and a luscious, tangy cream cheese filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 pies
- Cuisine: American
Ingredients
All-purpose flour – 1 1/2 cups
Baking powder – 1 teaspoon
Baking soda – 1 teaspoon
Ground cinnamon – 1 teaspoon
Salt – 1/2 teaspoon
Unsalted butter, softened – 1/2 cup
Granulated sugar – 1 cup
Large egg – 1
Vanilla extract – 1 teaspoon
Grated carrots, freshly shredded – 1 cup
Chopped walnuts or pecans (optional) – 1/2 cup
Cream cheese, softened – 8 oz
Unsalted butter, softened – 1/4 cup
Powdered sugar – 2 cups
Vanilla extract – 1 teaspoon
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
Beat 1/2 cup butter and granulated sugar until light and fluffy; add egg and 1 tsp vanilla.
Gradually mix dry ingredients into wet ingredients until just combined.
Fold in grated carrots and optional nuts by hand.
Drop tablespoon-sized dough balls onto sheets, spacing 2 inches apart.
Bake for 10-12 minutes until edges are golden. Cool completely on a wire rack.
Beat cream cheese and 1/4 cup butter until smooth; add powdered sugar and 1 tsp vanilla.
Pipe or spread filling onto the flat side of one cookie and press another on top.
Notes
• Use freshly grated carrots for the best moisture content.
• Ensure cookies are completely cold before filling to prevent melting.
• Chill the assembled whoopie pies for 30 minutes to set the filling.
• Store in an airtight container in the fridge for up to 5 days.
Find it online: https://pinchofwarmthbakes.com/carrot-cake-whoopie-pies/