Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Carrot Cake Whoopie Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 50 reviews

Delight in these moist and flavorful Carrot Cake Whoopie Pies, featuring spiced carrot cake cookies sandwiched with a creamy, luscious cream cheese frosting. Perfectly portioned for sharing, these classic treats combine the warmth of cinnamon and ginger with the crunch of walnuts, making them an irresistible dessert for any occasion.

  • Total Time: 30 minutes
  • Yield: 36 servings (whoopie pies)

Ingredients

For the Carrot Cake Cookies

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 2 1/2 cups grated carrots (about 6 full-size carrots)
  • 1/2 cup walnuts, toasted (optional)

For the Cream Cheese Frosting

  • 1 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 3 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper to prevent sticking.
  2. Mix Butter and Sugars: In a mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture becomes light and fluffy.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, then add the vanilla extract, beating until fully blended.
  4. Add Dry Ingredients: Gradually add the all-purpose flour, cinnamon, baking soda, baking powder, kosher salt, and ground ginger to the wet mixture. Stir just until combined to avoid overmixing.
  5. Fold in Carrots and Walnuts: Gently fold in the grated carrots and toasted walnuts to distribute evenly throughout the batter.
  6. Scoop Cookies: Use a 2-tablespoon scoop to drop cookie dough balls about 2 inches apart on the prepared parchment-lined baking sheet.
  7. Bake: Place the cookie sheet in the oven and bake for 13 to 15 minutes, or until the edges of the cookies turn golden brown.
  8. Cool Cookies: Allow the cookies to cool on the baking pan for 5 minutes before transferring them to a wire cooling rack to cool completely.
  9. Prepare Frosting: In a clean mixing bowl, beat together the softened butter and cream cheese for 3 to 4 minutes until smooth and well blended. Gradually add powdered sugar and vanilla extract, beating until creamy.
  10. Assemble Whoopie Pies: Transfer the frosting to a piping bag or a zip-top plastic bag with a corner snipped off. Pipe a swirl of frosting onto half of the cooled cookies. Top each frosted cookie with another cookie to form a sandwich.

Notes

  • Using freshly grated carrots results in better texture and moisture than pre-shredded carrot.
  • Walnuts are optional but add a lovely crunch and flavor contrast.
  • Ensure the butter and cream cheese for the frosting are softened to room temperature for a smooth blend.
  • Do not overmix the batter after adding the dry ingredients to keep the cookies tender.
  • Allow the cookies to cool completely before frosting to prevent melting.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/carrot-cake-whoopie-pies-recipe/