Carrot Cake Whoopie Pies
These delightful whoopie pies combine the moistness of carrot cake with a creamy filling, making them a perfect treat for any occasion. With a hint of spices and optional walnuts, they offer a unique twist on a classic dessert.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups grated carrots
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup chopped walnuts (optional)
- 2 cups all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in eggs and vanilla extract until well combined.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Stir in grated carrots and chopped walnuts, if using.
- Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 12-15 minutes until edges are golden. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
- In a bowl, beat together softened cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla until creamy.
- Spread filling on the flat side of half the cookies and top with remaining cookies to form sandwiches.
Nutrition
- Calories: 340
- Sugar: 28g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg