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Carrot Cake Whoopie Pies: Soft cake cookies are sandwiched over a sweet and silky cream cheese frosting. All of the traditional flavor you loved turned into a handheld whoopie pie.
I am a lover of carrot cake. Especially when it is topped with a silky smooth cream cheese frosting. I love it even more when it comes in cookie form and is so super easy to make!
The traditional whoopie pie comes in chocolate form. Most commonly, two sweet cookies have frosting sandwiched between. I took this general concept and transformed it into a carrot version!
Homemade Carrot Cake Whoopie Pie Recipe
Carrot Whoopie Pie Ingredients:
- All purpose flour
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Salt
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Shredded carrots
How do you shred carrots for a cake?
You can buy the pre-shredded variety in the grocery store buy I prefer to reach for full sized carrots in the produce section. I use a potato peeler to gently peel the outer layer. From there I carefully run it over a grater.
Be careful with those fingers! I like to have mine slightly smaller shavings so they blend a little better into the cookie (or cake). Something about big chunks of carrot doesn’t appeal to me but it’s really just personal preference.
How to make whoopie pie cookies:
- Preheat your oven to 350 degrees. Line two baking trays with parchment paper and set aside.
- In a medium bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Combine the butter and sugars in the bowl of an electric mixer and beat 5 minutes or until fluffy. Add the eggs and vanilla followed by the dry ingredients. Fold in your carrots.
- Scoop equal portions of batter onto your prepared sheets. Bake 10-12 minutes or until the cookie has lightly browned edges.
- Cool completely and sandwich two cookies with a layer of cream cheese frosting.
Tips for making perfect whoopie pies:
- Use a cookie scoop – This will give you a uniform size and help ensure each cookie matches up.
- Line your baking tray with parchment paper or a silicone baking mat. Whoopie pies are essentially a cake batter that is baked like a cookie. They tend to stick to pans if not prepped properly.
- Keep whoopie pies in an air tight container. Place a piece of parchment paper between each layer of cookies.
Carrot Cake Whoopie Pies: Soft cake cookies are sandwiched over a sweet and silky cream cheese frosting. All of the traditional flavor you loved turned into a handheld whoopie pie. 1. Preheat the oven to 350 degrees. Line two baking trays with parchment paper and set aside. 2. In a medium bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside. 3. Combine the butter and sugars in the bowl of an electric mixer. Beat 5 minutes until fluffy. 4. Add the eggs and vanilla followed by the dry ingredients. Fold in your carrots. 5. Scoop equal portions of batter onto your prepared sheets. Bake 10-12 minutes or until the cookie has lightly browned edges. 6. Cool completely and sandwich two cookies with a layer of cream cheese frosting. This is a cake like cookie and tastes best with frosting sandwiched between two cookies. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Carrot Cake Whoopie Pies
Ingredients
Instructions
Notes
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Megan - The Emotional Baker says
Easter is too soon this year! I’m having to jam pack St. Patrick’s treats and Easter treats! I’ll have to fit these in because I’m carrot cake obsessed and rarely make whoopie pies – yum!