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Carrot Cake Whoopie Pies

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.

Ingredients

Cookies

Maple-Cream Cheese Filling

Garnish



Instructions

  1. Heat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. In small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside.
  3. 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.
  4. Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.
  5. 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.
  6. 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.
  7. To make whoopie pies, sandwich filling between 2 cookies. To garnish, roll whoopie pies in pecans or coconut.
  8. Store in the refrigerator


Contributed by: Bree Hester www.bakedbree.com

Recipe and photo credit: Betty Crocker.


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