Carrot Cake Whoopie Pies

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Carrot Cake Whoopie Pies
  • Prep 1 hr 15 min
  • Total 1 hr 45 min
  • Servings 15
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Maple-cream cheese filling is sandwiched between two carrot cake cookies for a moist and delicious treat that will make you whoop with joy!
By Bree Hester
Updated Nov 27, 2012



  • 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


  • 1/2 cup finely chopped pecans or shredded coconut
Make With
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Using a box grater to shred the carrots makes the carrots the perfect size for this recipe.
  • tip 2
    Try playing with the spices to make a spicier version of carrot cake. They’re perfect for the fall weather.


Nutrition Facts are not available for this recipe
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