yield: 18 WHOOPIE PIES
prep time: 10 MINS
cook time: 8 MINS
total time: 18 MINS
Carrot cake whoopie pies are sandwiched together with cream cheese frosting. This dessert is perfect for Easter!
5 (7 ratings)
Equipment
- ▢1 Kitchen scale
- ▢1 Stand mixer or hand mixer
- ▢1 Frosting bag and tip
- ▢1 Silpat mat
- ▢1 box grater
Ingredients
Whoopie Pies
- ▢2 cups (250 g) all-purpose flour
- ▢1 ½ teaspoons baking soda
- ▢1 teaspoon baking powder
- ▢1 teaspoon ground cinnamon
- ▢1 teaspoon ground ginger
- ▢½ teaspoon ground nutmeg
- ▢½ teaspoon salt
- ▢½ cup (113 g or 1 stick) unsalted butter, room temperature
- ▢½ cup (100 g) packed light brown sugar
- ▢½ cup (100 g) granulated sugar
- ▢2 large eggs
- ▢1 teaspoon vanilla extract
- ▢1 ½ cups (180 g) finely grated carrots¹
Frosting
- ▢1 cup (226 g or 8 oz) cream cheese,, room temperature
- ▢¼ cup (56 g or 1/2 stick) unsalted butter, , room temperature
- ▢1 ½ cups (187 g) sifted confectioner’s sugar
- ▢½ teaspoon vanilla extract
Instructions
Carrot Cake Whoopie Pies
- Preheat oven to 350° F. Line two baking sheets with a silpat mat or parchment paper.
- Whisk the flour, baking soda, baking powder, spices and salt together in a medium sized bowl. Set aside.
- 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.
- Gradually add the dry ingredients and beat just until combined. Fold in the grated carrots.
- Transfer batter to 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, spacing the cookies about an inch apart. Alternatively, you can use a small cookie scoop to transfer batter, but I find the icing bag is a faster method and creates a nice round shape.²
- 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. ³
Cream Cheese Frosting
- 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.
- Match the cookies up into pairs based on size and fill with cream cheese frosting. Store in the fridge and let them come to room temperature before serving.
Notes
Grated carrots: Use the finest grate on your cheese grater to shred the carrot. With a paper towel pat dry the shredded carrot to rid some of the excess moisture.
Piping whoopie pies: If you are having trouble getting a nice round shape for the whoopie pies, get your fingers a little wet with water and then shape the dough you put on the cookie sheet. This will help keep the dough from sticking to your fingers.
Cream cheese frosting: Make sure your ingredients are room temperature, but not too soft. Leaving the butter and cream cheese out for 1 hour in a mild climate is all you need. If the frosting is too thin, place the bowl in the refrigerator for 15 to 20 minutes, then mix for 10 seconds before piping. Do not overmix cream cheese frosting.
serving: 1whoopie pie, calories: 259kcal, carbohydrates: 34g, protein: 3g, fat: 13g, saturated fat: 7g, trans fat: 1g, cholesterol: 52mg, sodium: 214mg, potassium: 109mg, fiber: 1g, sugar: 22g, vitamin a: 2215IU, vitamin c: 1mg, calcium: 39mg, iron: 1mg
