Cookie Recipes

Carrot Cake Whoopie Pies

Looking for a fun take on the traditional carrot cake? These whoopie pies feature the flavor of carrot cake in a cute sandwich cookie! Carrot Cake Whoopie Pies with Maple Cream Cheese Filling are a really fun way to satisfy a carrot cake craving without having to make an entire cake.

Carrot Cake Whoopie Pies recipe

Ingredients

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

Garnish

  • 1/2 cup finely chopped pecans or shredded coconut

Instructions

Cookies

  1. Heat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. In a small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside.
  3. In a 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 extract. Add carrots, coconut and pecans; beat on low speed until combined.
  4. Using an ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.
  5. Bake for 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.

Maple-Cream Cheese Filling

  1. 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.
  2. To make whoopie pies, sandwich filling between 2 cookies.

Garnish

  1. Roll whoopie pies in pecans or coconut.
  2. Store in the refrigerator.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens
Contributed by: Bree Hester at bakedbree



God's Rainbow - Noahic Covenant