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