Carrot Cake Whoopie Pies! Perfectly spiced, soft and fluffy, and filled with a sweet and silky cream cheese frosting. Each bite of these cake cookies will melt in your mouth with goodness.
Looking for more cookies to try? Be sure to check out the full list of Over 70 Delicious Cookie Recipes right here on the site, and other whoopie pie recipes like this Pumpkin Sandwich Cookie!
RECIPE FEATURES
- Perfect Cake Cookies: If you love soft and chewy cake cookies, this recipe is for you. The light cookie has a PERFECT cake-like texture.
- Freezer Friendly: Freeze leftovers to have cookies on hand for months.
- Family Favorite: One of the top requested recipes for us to bring to gatherings.
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 cake-cookies have frosting sandwiched between. I took this general concept and transformed it into a carrot version that is simply dreamy! Perfect anytime of the year, but especially perfect for Easter.
CARROT WHOOPIE PIE INGREDIENTS
I opted to make these from scratch vs whoopie pies with a cake mix. While cake mixes work wonders, I wanted to really let the carrots shine in this one. You will be surprised how simple it is to whip up the batter and make perfect little cookies without the use of pre-made mixes. Here is what you need:
- All-Purpose Flour: You can actually substitute whole wheat, but you will get a slightly different texture. If this is the route you’d like to go I suggest starting with half and half substitute. Half whole wheat half all-purpose.
- Baking Soda AND Baking Powder: Fresh leavening agents are key to a soft and fluffy cookie. Be sure to double check the expiration dates before starting.
- Cinnamon, Nutmeg, Salt: If you’re new to carrot cake, these are the key spices that really send the flavors over the top. Of course, cinnamon is the star with strong backup from nutmeg and salt.
- Butter: I always use salted butter in my baking. I like the added flavor and it is also what we purchase normally. You can definitely leave out the added salt if using salted butter, or substitute with unsalted.
- Sugar: BOTH granulated (white) sugar and brown sugar are used in the batter. You’ll get a nice molasses addition thanks to the brown that compliments the carrots.
- Eggs: Large eggs at room temp. Leaving the eggs out for 20 minutes will help them break off the chill of the refrigerator and help them blend easily into the better and avoid over mixing.
- Vanilla extract: ALWAYS reach for pure vanilla extract and not imitation. Pure vanilla gives you a sweet flavor without a chemical aftertaste.
- Shredded carrots: Baking hack, did you know they sell shredded carrots at the store? You can always pick up one of those bags. However, I do suggest giving them a light chop to make smaller pieces for these cookies. OR you can shred your own using a cheese grater. Just watch those fingers!
HOW TO MAKE WHOOPIE PIE COOKIES
- Preheat the oven to 350 degrees.
- Line two baking trays with parchment paper, to keep the cookies from sticking, and set aside.
- Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium sized bowl until combined. 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, mixing well, followed by the dry ingredients.
- Fold in the carrots with a spatula.
- Scoop equal portions of batter onto your prepared sheets using a measuring spoon or cookie scoop for even sizing.
- 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.
HOW TO EASILY SHRED CARROTS FOR 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.
HELPFUL TIPS FOR WHOOPIE PIES
- Use a cookie scoop (affiliate) – 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 (affiliate). Whoopie pies are essentially a cake batter that is baked like a cookie. They tend to stick to pans if not prepared properly.
- Keep whoopie pies in an airtight container (affiliate). Place a piece of parchment paper between each layer of cookies.
MORE SANDWICH COOKIE RECIPES
Like this recipe? You will love my:
- Red Velvet Whoopie Pies
- Easy Chocolate Whoopie Pies
- Indoor S’mores
- Copycat Oreo Cookies
- Oatmeal Cream Pies
- S’more French Macarons
- Salted Caramel French Macarons
MORE EASTER DESSERTS
- Carrot Cake Cupcakes
- Watercolor Easter Cookies
- The Very Best Chocolate Chip Cookies
- Bunny Truffles
- Cinnamon Roll Bunnies
- Lemon Oreo Truffles
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Carrot Cake Whoopie Pies
Ingredients
- 2 cups All-Purpose Flour
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter soft
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- cream cheese frosting
Instructions
- Preheat the oven to 350 degrees.
- Line two baking trays with parchment paper, to keep the cookies from sticking, and set aside.
- Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium sized bowl until combined. 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, mixing well, followed by the dry ingredients.
- Fold in the carrots with a spatula.
- Scoop equal portions of batter onto your prepared sheets using a measuring spoon or cookie scoop for even sizing.
- 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.
Notes
Nutrition
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Comments & Reviews
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!