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Carrot Cake Whoopie Pies

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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.

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

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, mix the brown sugar, granulated sugar, eggs, oil, and vanilla extract until smooth.
  4. Stir the finely grated carrots into the wet mixture.
  5. Add the dry ingredients to the wet ingredients and mix just until combined without overmixing.
  6. If using walnuts, raisins, or coconut, gently fold them into the batter.
  7. Scoop small, even portions of batter onto the prepared baking sheets, leaving space between each mound.
  8. Bake for 10–12 minutes until the cakes are set and lightly spring back when touched.
  9. Allow the cakes to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  10. For the filling, beat the cream cheese and butter together until smooth.
  11. Add powdered sugar, vanilla extract, and a pinch of salt, then beat until light and creamy.
  12. 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.
  13. 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

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