Description
Delight in these delicious Carrot Cake Whoopie Pies, a perfect blend of moist carrot cake and creamy filling.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened (for filling)
- 1/2 cup unsalted butter, softened (for filling)
- 4 cups powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the grated carrots, crushed pineapple, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Using a tablespoon or a cookie scoop, drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie and top with another cookie to create a sandwich. Repeat with the remaining cookies.
- Serve immediately or refrigerate for up to 3 days.
Notes
- For a lighter version, substitute half of the oil with unsweetened applesauce.
- For added texture, consider mixing in 1/2 cup of chopped walnuts or pecans into the batter.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg