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Carrot Cake Whoopie Pies!

Carrot Cake Whoopie Pies
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Irresistible Carrot Cake Whoopie Pies! Indulge in soft, spiced goodness. Bake these delicious treats today!

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup finely shredded carrots
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Make sure these are thoroughly combined.
  • In a separate, larger bowl, using an electric mixer, cream together the softened unsalted butter with both the granulated sugar and brown sugar until the mixture is light, fluffy, and significantly paler in color. Beat in the large egg until it’s fully incorporated, then stir in the vanilla extract.
  • Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined – overmixing can lead to tough whoopie pies, so stop as soon as you no longer see streaks of flour. Gently fold in the shredded carrots.
  • Drop rounded tablespoons of the batter onto your prepared baking sheets, leaving about 2 inches between each mound. Bake for 10-12 minutes, or until the edges are lightly golden and the centers spring back when gently touched. Remove from the oven and let cool on the sheets for about 5 minutes before transferring to a wire rack to cool completely.
  • While the whoopie pie halves cool, in a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until incredibly smooth and lump-free. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined, then increasing the speed to medium-high until the frosting is light and fluffy. Stir in the vanilla extract and a tiny pinch of salt to balance the sweetness.
  • Once your carrot cake whoopie pie halves are completely cool, select two cookies of similar size for each whoopie pie. Flip one cookie flat-side up and generously pipe or spread a dollop of cream cheese frosting onto its flat surface. Gently place another cookie on top, flat-side down, and lightly press until the frosting peeks out slightly around the edges. Repeat with the remaining cookie halves and frosting.

Notes

Prepare yourselves for a dessert experience that will redefine your love for carrot cake! These Carrot Cake Whoopie Pies are an absolute dream come true – a delightful fusion of two classic treats.

Find it online: https://thecozycuppa.com/irresistible-carrot-cake-whoopie-pies/