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Carrot Cake Whoopie Pies

Blogger Bree Hester of Baked Bree shares a favorite recipe. All of the flavor of carrot cake, just easier to eat.

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Prep Time 1 hr 15 min
Total Time 1 hr 45 min
Servings 15

Ingredients

Cookies

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

Maple-Cream Cheese Filling

1: cup butter, softened

1: package (8 oz) cream cheese, softened

1/4: cup real maple syrup

1: teaspoon vanilla

2: cups powdered sugar

Garnish

1/2: cup finely chopped pecans or shredded coconut

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Directions

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.

EXPERT TIPS

Expert Tips

Using a box grater to shred the carrots makes the carrots the perfect size for this recipe.

Try playing with the spices to make a spicier version of carrot cake. They’re perfect for the fall weather.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 3/4/2013 9:32:35 AM REPORT ABUSE jluvs2cook35 said:

Rating:

i made this recipe over the weekend. i thought it was great but one problem, the author of this recipe forgot to add a step to the directions and it made it confusing, cuz after you combine the wet ingredients you add the dry and they forgot that and i would say to the author to add that in, cuz someone who is not familiar with baking may be confused and not add it. i also did not decorate the sides i thought that would be overkill with the whoppie pies. i thought they were tasty! sometimes less is more! they were good. also i felt the filling makes what too much for the whoppie pies, there should be a half recipe for that. thank you.

This reply was: Helpful Inspiring

Posted 9/18/2012 4:22:19 PM REPORT ABUSE Mmm_Num_Nums said:

Rating:

Simply addicting! My boyfriend isn't into sweets and he devoured these. I love the portion control, because setting a whole carrot cake in front of me would be dangerous. I used half whole wheat flour and found myself adding much more powdered sugar to the frosting to thicken it enough. The frosting makes double what you need. The cakes stayed perfectly moist with an incredibly decadent center with an added crunch from some coconut I toasted then rolled the sides in. A carrot cake lovers dream!

This reply was: Helpful Inspiring