Why You’ll Love This Recipe
These Carrot Cake Whoopie Pies are soft, tender, and full of classic carrot cake flavor. Warm spices, shredded carrots, and a smooth cream cheese filling make every bite feel special. They are easier to serve than a layer cake, look impressive on a dessert tray, and can be made ahead for added convenience. They also strike a nice balance between cake-like texture and sweet, tangy filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the carrot cake cookies:
all-purpose flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
ground ginger
brown sugar
granulated sugar
eggs
vegetable oil or melted butter
vanilla extract
finely grated carrots
For the filling:
cream cheese
unsalted butter
powdered sugar
vanilla extract
pinch of salt
Optional add-ins:
finely chopped walnuts or pecans
raisins
shredded coconut
Directions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate large bowl, mix the brown sugar, granulated sugar, eggs, oil, and vanilla until smooth. Stir in the grated carrots.
Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. If using nuts, raisins, or coconut, fold them in gently at the end.
Scoop small, even portions of batter onto the prepared baking sheets, leaving space between each mound since they will spread slightly.
Bake until the cakes are set and lightly spring back when touched, about 10 to 12 minutes. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
To make the filling, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, then continue beating until light and creamy.
Match the cooled cakes into pairs of similar size. Spread or pipe filling onto the flat side of one cake, then top with the second cake to make a sandwich.
Chill briefly before serving if you want a firmer filling.
Servings and timing
This recipe makes about 12 whoopie pies, depending on the size you scoop.
Prep time: 20 minutes
Bake time: 10 to 12 minutes per batch
Cooling and assembly time: 25 minutes
Total time: about 1 hour
Variations
For a more classic carrot cake flavor, add chopped toasted walnuts or pecans to the batter.
For extra texture, mix in a small amount of shredded coconut or a few finely chopped raisins.
For a brighter filling, add a little orange zest or lemon zest to the cream cheese mixture.
For a sweeter, more dessert-like version, dust the finished whoopie pies lightly with powdered sugar before serving.
For a fall-inspired twist, add a pinch of cloves or allspice to the batter.
Storage/Reheating
Store Carrot Cake Whoopie Pies in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese filling, they are best kept chilled.
To serve, let them sit at room temperature for 10 to 15 minutes so the filling softens slightly.
For longer storage, wrap each whoopie pie individually and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
These are not usually reheated, since the filling is best served cool or slightly softened rather than warm.
FAQs
Can I make Carrot Cake Whoopie Pies ahead of time?
Yes. You can bake the cake rounds a day ahead and store them in an airtight container, then fill them before serving or refrigerate the assembled whoopie pies.
Do I need to peel the carrots first?
Yes, peeling the carrots is best. It gives the batter a smoother texture and better overall flavor.
Can I use pre-shredded carrots?
Freshly grated carrots work better because they are softer and contain more moisture. Pre-shredded carrots are usually too dry and thick.
Why are my whoopie pies flat?
This can happen if the batter is overmixed, the oven runs cool, or the batter sits too long before baking. Make sure your leavening ingredients are fresh.
How do I keep them soft?
Do not overbake them. Store them in an airtight container so they stay moist and tender.
Can I make them without cream cheese filling?
Yes. You can use vanilla buttercream, cinnamon frosting, or even marshmallow filling for a different flavor.
Can I add nuts or raisins?
Yes. Finely chopped nuts or small amounts of raisins can be mixed into the batter for more texture and classic carrot cake flavor.
Can I freeze them?
Yes. They freeze well, either assembled or as separate cake rounds and filling. Wrap them tightly to prevent freezer burn.
What is the best way to fill whoopie pies?
A piping bag gives the neatest result, but a spoon or small offset spatula also works well.
Are these more like cookies or cake?
They are softer and more cake-like than cookies, but they are shaped and served like sandwich cookies.
Conclusion
Carrot Cake Whoopie Pies are a fun and delicious twist on traditional carrot cake. They deliver soft spice cake, sweet carrots, and creamy filling in a portable dessert that is easy to share. Whether you make them for a holiday table, a spring gathering, or simply because you love carrot cake, they are sure to be a crowd-pleasing treat.
PrintCarrot Cake Whoopie Pies
Soft, cake-like carrot cookies sandwiched with a rich cream cheese filling, these carrot cake whoopie pies combine warm spices, sweet carrots, and tangy frosting in a fun handheld dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 12 whoopie pies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 1/2 cups finely grated carrots
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for filling)
- Pinch of salt
- 1/3 cup finely chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, mix the brown sugar, granulated sugar, eggs, oil, and vanilla extract until smooth.
- Stir the finely grated carrots into the wet mixture.
- Add the dry ingredients to the wet ingredients and mix just until combined without overmixing.
- If using walnuts, raisins, or coconut, gently fold them into the batter.
- Scoop small, even portions of batter onto the prepared baking sheets, leaving space between each mound.
- Bake for 10–12 minutes until the cakes are set and lightly spring back when touched.
- Allow the cakes to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- For the filling, beat the cream cheese and butter together until smooth.
- Add powdered sugar, vanilla extract, and a pinch of salt, then beat until light and creamy.
- Pair cooled cakes of similar size. Spread or pipe filling onto the flat side of one cake and top with another to form a sandwich.
- Chill briefly before serving for a firmer filling if desired.
Notes
- Freshly grated carrots provide better moisture and texture than pre-shredded carrots.
- A piping bag helps create neat, even filling between the cakes.
- Add a little orange or lemon zest to the filling for a brighter flavor.
- Store assembled whoopie pies in the refrigerator in an airtight container for up to 4 days.
- Wrap individually and freeze for up to 2 months; thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320 kcal
- Sugar: 26 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
