Best 2 Carrot Cake Whoopie Pies Recipes

Carrot cake whoopie pies are a delightful treat that combines the classic flavors of carrot cake with the fun and portability of whoopie pies. These delightful treats are perfect for any occasion, whether it's a birthday party, potluck, or just a sweet snack. With their moist carrot cake filling and creamy cream cheese frosting, these whoopie pies are sure to be a hit. The best part? They're incredibly easy to make, with just a few simple steps and common ingredients. So grab your apron and let's dive into the delicious world of carrot cake whoopie pies!

This recipe includes detailed instructions for making both the carrot cake filling and the cream cheese frosting, ensuring that your whoopie pies turn out perfectly. Additionally, the recipe provides tips for storing and serving these treats, so you can enjoy them at their best. Whether you're a seasoned baker or just starting out, this recipe is accessible and enjoyable for all skill levels. So why wait? Let's embark on this culinary adventure and create a batch of these irresistible carrot cake whoopie pies today!

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CARROT CAKE WHOOPIE PIES

Carrot Cake Whoopie Pies image

Maple-cream cheese filling is sandwiched between two carrot cake cookies for a moist and delicious treat that will make you whoop with joy!

Provided by By Bree Hester

Categories Dessert

Time 1h45m

Yield 15

Number Of Ingredients 21

Ingredients

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

Steps:

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.
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.
Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.
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.
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.
To make whoopie pies, sandwich filling between 2 cookies. To garnish, roll whoopie pies in pecans or coconut. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

CARROT CAKE WHOOPIE PIES

Carrot Cake Whoopie Pies image

Any carrot cake fans in the house? Us too! These carrot cake whoopie pies have all the flavor of traditional carrot cake but no plate and fork needed. The cookie is tender and full of carrot cake flavor. The cream cheese filling is sweet and creamy. It brings all the carrot cake flavors together. We loved them rolled in pecans....

Provided by Pattie Turner

Categories Cookies

Time 40m

Number Of Ingredients 11

Ingredients

CAKE INGREDIENTS
1 box carrot cake mix (18 oz)
1 stick unsalted butter, softened
3 eggs
1 carrot, grated
FILLING INGREDIENTS
8 oz cream cheese
1 stick butter
16 oz powdered sugar (3 1/2 cups)
1 tsp vanilla
1/2 c pecans, chopped

Steps:

1. In a large bowl beat the carrot cake mix, butter, and eggs until incorporated.
2. Stir in the grated carrot and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the oven to 375 degrees F. Using a small ice-cream scoop drop the batter by 2 tablespoon mounds onto parchment-lined cookie sheets. (You can also use a whoopie pie pan sprayed with cooking spray. I invested in one because I make a lot of pies.)
4. Bake until golden brown, about 10 to 12 minutes.
5. Remove and cool for 5 minutes on the pan. Then move to a wire rack to cool completely.
6. In a mixing bowl beat together the cream cheese, butter, confectioners' sugar, and vanilla with a hand mixer until combined and light and fluffy.
7. To assemble the whoopie pies, put the filling into a resealable plastic bag. Snip the corner to make a small opening. Put the chopped pecans into a shallow dish or pie plate.
8. Flip over one carrot cake cookie and pipe a dollop of frosting into the center. (I like a LOT of frosting!)
9. Top with another cookie and press gently to spread the frosting to the edges.
10. Roll the edges of the whoopie pie into the chopped pecans. Fill the remaining cookies and roll in the pecans until done. To prevent them from sliding, and help them set, refrigerate until ready to serve.

Tips:

For a moist and flavorful carrot cake whoopie pie, use freshly grated carrots and a combination of spices like cinnamon, nutmeg, and ginger.
To achieve a light and fluffy cream cheese frosting, make sure the butter and cream cheese are at room temperature before beating them together.
If the frosting is too thick, add a little bit of milk or cream to thin it out.
To make the whoopie pies extra special, decorate them with sprinkles, chopped nuts, or grated carrot.
Store the whoopie pies in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Carrot cake whoopie pies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With their moist carrot cake filling and creamy cream cheese frosting, these whoopie pies are sure to be a hit with everyone who tries them. So next time you are looking for a sweet treat, give carrot cake whoopie pies a try!