Carrot Cake Whoopie Pies
Happy 1st Day of Spring! Since Easter season is approaching, I wanted to share the recipe for these Carrot Cake Whoopie Pies! I love making carrot cake for dessert for Easter Sunday and honestly these carrot cake Whoopie pies were more moist and easier to make than traditional carrot cake. I also honestly wanted to make a homemade snack for my daughter’s lunch box this week and instead of the Little Debbie snack cakes that my mom use to give me…but I made a better version. If you try this recipe, make sure to tag me on social media. Ingredients to Make Carrot Cake Whoopie Pies
2 cups of all-purpose flour
1 ½ teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1 teaspoon of ground nutmeg
1/8 teaspoon of allspice
½ teaspoon of salt
½ cup of butter, softened at room temperature
½ cup of light brown sugar
½ cup of sugar
2 large eggs
1 teaspoon of vanilla extract
1 ½ cups of finely grated carrots
Ingredients for Cream Cheese Filling
8 oz of cream cheese, softened at room temperature
¼ cup of butter, softened at room temperature
1 ½ cups of sifted confectioner’s sugar
½ teaspoon of vanilla extract
Directions to Make Carrot Cake Whoopie Pies
1. Preheat oven to 350° F. Line two baking sheets with a baking mat or parchment paper.
2. Whisk the flour, baking soda, baking powder, spices and salt together in a medium sized bowl. Set aside.
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. Transfer batter to a piping tool or a frosting bag fitted with a round tip. Squeeze out rounded portions of batter, about 1-1/2 inches in diameter, onto one of the prepared baking sheets. * It is helpful to pipe the whoopie pies because you can get equal shaped circles.*
6. 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.
Directions to Make the Filling
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. Transfer to a frosting bag fitted with a tip.
2. Match the cookies up into pairs based on size and fill with cream cheese frosting.
**I didn’t add walnuts because my daughter has a nut allergy but these whoopie pies would be amazing with finely chopped walnuts in the batter.*