Remember when your mother always told you to eat your carrots, well I don’t think this is what she had in mind, but you have to try these scrumptious Carrot Cake Whoopie Pies. If you love carrot cake, these cookies are a great alternative. They have all the great carrot cake flavors that you love, but the portability of a cookie. Each cookie is chock full of carrots and walnuts with a slightly crisp outside and cake like interior. Best of all, the cookies are sandwiched together with a great cream cheese frosting.
Carrot Cake Whoopie Pies with Cream Cheese Frosting
Yield: 30 single cookies or 15 Sandwich Cookies
Adapted from Epicurious
2 ½ cups all-purpose unbleached flour
2 teaspoons good cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 sticks of butter, softened
2/3 cup dark brown sugar, plus 4 tablespoons
2/3 cup granulated sugar, plus 4 tablespoons
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups freshly grated carrots
3 cups roughly chopped walnuts
Preheat oven to 375 degrees F. In a large bowl, whisk together the flour, cinnamon, baking soda and salt and set aside. In an electric mixer, with the paddle attachment, beat the butter, sugars, eggs and vanilla until light and fluffy. Mix in the carrots and walnuts. Then add the flour mixture and lightly mix until blended. Drop 1 tablespoon batter 2 inches apart on a parchment lined baking sheet or use a Silpat mat. Bake for approximately 10-12 minutes, until lightly browned and springy to touch. Halfway through baking, switch the cookie sheet from the lower to upper rack in the oven. Remove from oven and allow cookies to cool on baking sheet for a few minutes, move to a wire rack to finish cooling.
When the cookies are cooled, frost the bottom of one cookie generously with the cream cheese frosting and press together with the bottom of another cookie to form the sandwich. If you prefer, you can just frost the top of the cookies individually and that will yield you more cookies. Either way they are delicious! I wrap each sandwich cookie individually with plastic wrap and store them in the refrigerator or freezer. That way the frosting stays nice and cold.
You can use your favorite cream cheese frosting recipe for these. This is the one that I always use for my carrot cakes.
6 ounces cream cheese, softened
¼ lb unsalted butter, softened
2 cups powdered sugar
2 teaspoons pure vanilla extract
In an electric mixer, fitted with the paddle attachment, beat the cream cheese, butter and vanilla together until light and fluffy. Add the powdered sugar and mix until blended thoroughly.