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Carrot Cake Whoopie Pies
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.
Course Desserts
Cuisine American
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 24 cookies
Calories 238 kcal
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
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.
This is a cake like cookie and tastes best with frosting sandwiched between two cookies.
Click here for the cream cheese frosting recipe .
Serving: 1 g | Calories: 238 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 5 g | Polyunsaturated Fat: 3 g | Cholesterol: 51 mg | Sodium: 428 mg | Fiber: 1 g | Sugar: 18 g