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    Home » Recipes » Cookies

    Carrot Cake Whoopie Pies

    Published: September 10, 2019 | Last Modified: August 9, 2022 by Gail Ng | 5 Comments

    JUMP TO RECIPE PRINT RECIPE
    A carrot cake whoopie pie with a bite taken out of it with text overlay

    These carrot cake whoopie pies are made with a spiced cream cheese frosting sandwiched between two soft and moist carrot cake cookies for a Fall baking twist on a classic.

    A stack of carrot cake whoopie pies

    Can you feel it yet? Tis the season where all you will see online are Fall-inspired foods and decor as you're scrolling through Pinterest, with pumpkin spice latte in hand.

    I never liked the Fall season until I was out of school. Without the impending dread of staying awake in 8am lectures, getting called on in class, group projects, and memorizing notes for exams that I will never remember again after the fact, I never did appreciate all the other things that come with the season.

    Cream cheese frosting, chai spice lattes, apple pies, landscapes littered with orange and red hues. All great things that I didn't have the chance to enjoy before when my nose was in a textbook or when I was asleep on the bus to school. All that to say, I so appreciate this transitional season. It's like the pre-drinking party before the full-on holidays.

    Cream cheese piped in a swirl on carrot cake cookies

    What is a whoopie pie?

    A whoopie pie is a baked dessert consisting of two soft baked cookies with a cream filling sandwiched between them.

    Funny name aside, I like to think of whoopie pies as basically cookie sandwiches, cookie cream pies, or handheld cake sandwiches. Maybe not the latter but all of which sound delicious.

    Carrot cake whoopie pie with a bite taken out of it

    How to make carrot cake whoopie pies

    1. Make the carrot cake cookies: Cream together the softened butter, brown sugar, eggs, and vanilla extract with a hand mixer until creamy and combined. Whisk together the flour, baking soda, baking powder, cinnamon, ground ginger, ground nutmeg, and salt. Sift the dry ingredients into the wet ingredients and fold to combine. When it's almost all combined, fold in the grated carrots.
    2. Scoop the cookie dough: I highly recommend using a cookie scooper (they are about 1-inch in diameter and usually marketed as a cookie scooper, not an ice cream scooper, which are usually bigger) to scoop out the batter to get perfectly round cookies that are all the same size and shape to make pairing them with a similarly sized cookie easier. No need to chill this batter but I always recommend it anyways if you find it too sticky to scoop.
    3. Bake the carrot cake cookies: 350F for 15 minutes. There will be some spreading so leave a bit of room around each cookie. They will come out of the oven pretty soft and will firm up as they cool. They taste crazy good while they're still warm so don't forget to taste test at this point. 😉
    4. Make the cream cheese frosting: Beat the softened butter and cream cheese together until pale and creamy. Beat in the cinnamon, vanilla extract, powdered sugar, and a splash of milk if you find it too dry. Really cream the hell out of it until your arm gets sore (if you're using a hand mixer like I am). The longer you beat it together, the more air gets incorporated to create a light and airy cream cheese frosting.
    5. Sandwich it all together: Pipe the cream cheese onto one cookie with a decorative piping tip and gently press a similarly sized cookie on top.
    Bowl of carrot cake cookie dough
    Carrot cake cookie dough before being baked

    Why you'll love these carrot cake whoopie pies

    • Carrot cake and warm spices like cinnamon, ginger, and nutmeg are the epitome of the Fall season. Your house will smell so delicious while these are baking.
    • The carrot cake cookies can be enjoyed on their own if you prefer not to make the filling. They're cakey and soft - they're like cakes in form of cookies.
    • They're easier and faster to make than a layered carrot cake with cream cheese frosting but taste basically the same. Think of these whoopie pies as handheld, portable carrot cakes. No plates or utensils needed to eat them.
    • If you want to make regular carrot cake cookies, you can just stop after baking the cookies and make them bigger. They taste just as good without the cream cheese frosting because they're already so fluffy, moist, and with the right amount of sweetness.
    A row of carrot cake whoopie pies

    Other Fall baking recipes

    • Chai Spice Cupcakes
    • Spiced Apple Cake with Salted Maple Caramel
    • Apple Frangipane Tart
    • Earl Grey Almond Croissants
    • Fig & Speculoos Cookie Butter Cookies
    A stack of carrot cake whoopie pies

    Carrot Cake Whoopie Pies with Cream Cheese Filling

    Author: Gail Ng
    These carrot cake whoopie pies are made with a spiced cream cheese frosting sandwiched between two soft and fluffy carrot cake cookies to make a Fall twist on a classic.
    5 from 1 vote
    PRINT RECIPE PIN RECIPE
    Prep Time 40 mins
    Cook Time 15 mins
    Total Time 55 mins
    Yield 12 whoopie pies
    Category Dessert
    Cuisine American

    Ingredients
      

    Carrot Cake Cookies

    • 115 g unsalted butter, softened
    • 200 g brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 250 g all-purpose flour
    • 1 ½ teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon salt
    • 180 g grated carrots

    Cream Cheese Frosting

    • 60 g unsalted butter, softened
    • 120 g cream cheese, softened
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 220 g powdered sugar
    • 1 tablespoon milk

    Instructions
     

    Carrot Cake Cookies

    • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
    • In a large bowl, cream together the softened butter and brown sugar with a hand mixer or stand mixer until creamy. Beat in the eggs and vanilla extract until combined.
    • In a separate bowl, quickly whisk together the flour, baking soda, baking powder, cinnamon, ground ginger, ground nutmeg, and salt. Sift these dry ingredients into the wet ingredients.
    • Fold together with a silicone spatula. When the batter is almost combined, fold in the grated carrots until just combined.
    • With a 1" cookie scooper, scoop out small rounds of dough and place on lined baking sheet, spacing them about 2 inches apart. If the dough is too sticky, let it chill in the fridge for 15-30 minutes.
    • Bake the cookies for about 15 minutes. Remove from oven and let cool completely before filling.

    Cream Cheese Frosting

    • In a large bowl, beat together the softened butter and cream cheese with a hand mixer or stand mixer until pale and creamy, about 3 minutes. 
    • Add in the cinnamon, vanilla extract, powdered sugar, and milk. Continue beating until it's fluffy and creamy, about 3 minutes.
    • Transfer cream cheese frosting to a piping bag fitted with a plain circular or star tip. Pipe frosting onto one carrot cake cookie and sandwich with another similarly sized cookie.

    Nutrition

    Calories: 371kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 330mg | Potassium: 127mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3048IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
    Keywords carrot cake cookies, carrot cake sandwich cookies, carrot cake whoopie pies, cream cheese frosting
    Tried this recipe?Leave a comment & rating to let us know how it was and tag your Instagram posts with @teakandthyme!

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    Reader Interactions

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      Recipe Rating




    1. Katerina

      September 19, 2019 at 4:10 am

      These look fabulous and I love your photography, Gail!

      Reply
      • Gail Ng

        September 19, 2019 at 8:13 am

        Thanks so much, Katerina!!

        Reply
    2. Rosie

      September 19, 2019 at 9:40 am

      These look so delicious!

      Reply
      • Gail Ng

        September 24, 2019 at 11:13 am

        Thanks Rosie!!

        Reply
    3. Carly

      April 24, 2020 at 9:03 am

      Made these for Easter and it was a total hit!!! My husband is super picky and typically doesn’t eat anything other than a chocolate chip cookie, but he went bananas over these!! Very easy to make but they turn out beautiful. Makes you look talented when you bring them to a party! haha

      Reply

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