Carrot Cake Whoopie Pies

 

2

cups Gold Medal® all-purpose flour

1 1/2

teaspoons baking soda

1

teaspoon baking powder

1

teaspoon ground cinnamon

1

teaspoon ground ginger

1/2

teaspoon salt

1/2

teaspoon freshly ground nutmeg

1/2

cup butter, softened

1/2

cup granulated sugar

1/2

cup packed light brown sugar

2

eggs

2

teaspoons vanilla

1 1/2

cups grated carrots

1/2

cup sweetened flaked coconut

1/2

cup chopped pecans

1

cup butter, softened

1

package (8 oz) cream cheese, softened

1/4

cup real maple syrup

1

teaspoon vanilla

2

cups powdered sugar

1/2

cup finely chopped pecans or shredded coconut

• 1 Heat oven to 350°F. Line cookie sheets with parchment paper. In small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside.
• 2 In large bowl, beat 1/2 cup butter, the granulated sugar and brown sugar with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in eggs, one at a time, scraping bowl after each addition. Beat in 2 teaspoons vanilla. Add carrots, coconut and pecans; beat on low speed until combined.
• 3 Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.
• 4 Bake 12 minutes or until cookies are set; do not overbake. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• 5 To make filling, in small bowl, beat 1 cup butter and the cream cheese with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in syrup and 1 teaspoon vanilla. Slowly add powdered sugar, beating until filling is smooth.
• 6 To make whoopie pies, sandwich filling between 2 cookies. To garnish, roll whoopie pies in pecans or coconut. Store in refrigerator.