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Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

Ingredients:21
Servings:15

By Bree HesterUpdated 11/27/2012

Carrot Cake Whoopie Pies

Ingredients:21
Servings:15

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

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Carrot Cake Whoopie Pies

Prep time:1 hr 15 min
Total time:1 hr 45 min
Ingredients:21
Servings:15

Carrot Cake Whoopie Pies

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Ingredient

Cookies

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

Maple-Cream Cheese Filling

1 cup butter, softened
1 package (8 oz) cream cheese, softened
1/4 cup real maple syrup
1 teaspoon vanilla
2 cups powdered sugar

Garnish

1/2 cup finely chopped pecans or shredded coconut

Instructions

Step 1
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.

Step 2
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.

Step 3
Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.

Step 4
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.

Step 5
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.

Step 6
To make whoopie pies, sandwich filling between 2 cookies. To garnish, roll whoopie pies in pecans or coconut. Store in refrigerator.

Recipe Tips

Using a box grater to shred the carrots makes the carrots the perfect size for this recipe.
Try playing with the spices to make a spicier version of carrot cake. They’re perfect for the fall weather.

Nutrition Facts

Nutrition facts are not available for this recipe