Amazing Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pie is a combination of my favorite spring desserts. Carrot cake is my favorite dessert during the Easter season. I love the layers of spicy carrot flavored cake along with the creamy cream cheese frosting.

The problem with cake is that there is never seems to be a perfect bite. It seems that either you’re biting into too much cake and not enough frosting, or too much frosting and not enough cake. Am I right?

That is where these Carrot Cake Whoopie Pies come in. They are perfectly spiced carrot cake cookie sandwiches filled with cream cheese frosting. The texture and flavor perfectly emulate the texture and flavors of carrot cake. Then there is the thick, sweet and slightly tart flavor of cream cheese filling. Each bite is THE perfect bite. The ratio of cake to frosting is superb. There are no dry cake bites, no bites with only frosting, only and ever the perfect bite. Do yourself a favor and make these for your perfect Easter treat. You will thank me.;-)

Carrot Cake Whoopie Pies

These delicious and easy cake like cookie sandwiches are the perfect bite of frosting to cake each and every time.

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Prep Time 35 minutes mins

Cook Time 14 minutes mins

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

Carrot Cake Cookies

• 1/2 Cup Butter (1 Stick)
• 1 1/2 cup Brown Sugar packed
• 1/2 cup Granulated Sugar
• 1 large Egg
• 1/2 cup Buttermilk you can substitute milk
• 2 1/2 cups Graded Carrot About 2-3 carrots.
• 1 tsp Vanilla Extract (optional)
• 2 1/2 cup All Purpose Flour
• 1 tsp Baking Soda
• 1 tsp Salt
• 2 tsp Cinnamon
• 1/2 tsp Ginger
• 1/2 tsp Nutmeg
• 1/4 tsp Cloves

Cream Cheese Filling

• 8 oz Cream Cheese (softened)
• 3 Tbs Honey
• 1 tsp Salt
• 1 tsp Vanilla Extract
• 4 cups Powdered Sugar

Method

 

1. Pre heat the oven 350 degrees and line your 2 cookie pans with parchment paper or spray with cooking spray and set a side.

Cookies Wet ingredients

1. Add butter, granulated sugar, and brown sugar into a large bowl and mix for 1 minutes on medium until light and fluffy (it will look like wet sand). Scrape the bowl and mix for another 30 seconds.
2. Add the egg and vanilla, and mix until well incorporated for 3 min, scrape the bowl and mix for another 30 seconds.

Cookies Dry ingredients

1. In a separate bowl add Flour, baking soda, salt, cinnamon, ginger. nutmeg, and cloves and whisk together until well combined.
2. Add 1/2 the dry ingredients, and about half of the buttermilk an mix on low until just combined.
3. Repeat the above step until all the dry ingredients and buttermilk are just combined.
4. Add carrot shreds and mix them on low until just combined (30 sec). Scrape the sides and mix for another 10 seconds. Do not overmix.
5. Add 1 tbs scoops, with a cookie scooper if you have one try to keep them as round as possible. to the cookie pan. Give each cookie space as the cookies they spread so make sure to space them out on the pan.
6. Bake in the oven for 14 minutes on 350 degrees. Turn the pan half way through baking for the most even baking.
7. Remove from oven and allow to cool on the baking sheet or parchment for 10 min before trying to remove.
8. Allow to cool completely before adding filling. Otherwise the filling will melt all over the place.

Cream Cheese Filling

1. Add softened cream cheese to clean mixing bowl, and beat for 1 minute until it is smooth.
2. Add 1 tsp salt and 1 tsp of Vanilla and mix until well combined.
3. Add 1 cup of powdered sugar, cover mixing bowl with a towel as you mix on low, check after about 30 seconds and mix until well combined.
4. Add the second cup of powdered sugar ( again cover the mixing bowl so that you don’t get a cloud of powdered sugar) and mix on low until well combined. Scrape the bowl with a spatula.
5. Add the third cup of powdered sugar ( again cover the mixing bowl so that you don’t get a cloud of powdered sugar) and mix on low until well combined. Scrape the bowl with a spatula.
6. Repeat the above step, scrape the bowl and mix until smooth and stiff.
7. Scrape the bowl, and mix on medium speed for 2 minutes.
8. Add frosting to a pipping bag or a zip lock bag and cup the corner or tip about 1/2 inch off.
9. Match pairs of cookies up by equal sizes.
10. Add the filling from the outside edge of one of the each of the pairs of cookies and swirl inward.
11. Gently press the top of the cookie onto the frosting. Options: you could roll in chopped toasted pecans, if you like nuts.
12. Enjoy.

If you like these you will love my lemon poppy seed zucchini bread and sourdough vanilla scones.