Carrot Cake Whoopie Pies
Carrot Cake Whoopie Pies are a delightful twist on a classic dessert, combining soft, spiced carrot cake with a rich cream cheese filling. Each bite offers a perfect balance of flavors and textures, making them an irresistible treat for any occasion. Easy to make and endlessly adaptable, these whoopie pies bring warmth and joy to your table, whether it’s a holiday celebration or a cozy weeknight dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup grated carrots (about 2 medium carrots)
- 2 large eggs (room temperature)
- ½ cup vegetable oil (or applesauce)
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt until combined.
- In another bowl, whisk eggs and oil together. Gradually add the wet mixture to the dry ingredients until just combined.
- Fold in the grated carrots gently.
- Drop rounded tablespoons of batter onto prepared baking sheets about two inches apart.
- Bake for 12-15 minutes or until golden brown. Allow to cool completely on wire racks.
- For the filling, beat cream cheese with powdered sugar and vanilla until fluffy. Spread between two cooled cake rounds.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For added moisture, consider mixing in crushed pineapple or using different nuts like walnuts or pecans. Store whoopie pies in an airtight container at room temperature for up to three days or refrigerate for up to a week.