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A stack of carrot cake whoopie pies

Carrot Cake Whoopie Pies with Cream Cheese Filling

  • Author: Gail Ng
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 12 whoopie pies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

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.


Scale

Ingredients

Carrot Cake Cookies

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

Cream Cheese Frosting

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

Instructions

Carrot Cake Cookies

  1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. Fold together with a silicone spatula. When the batter is almost combined, fold in the grated carrots until just combined.
  5. 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.
  6. Bake the cookies for about 15 minutes. Remove from oven and let cool completely before filling.

Cream Cheese Frosting

  1. 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. 
  2. Add in the cinnamon, vanilla extract, powdered sugar, and milk. Continue beating until it’s fluffy and creamy, about 3 minutes.
  3. 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.

Keywords: carrot cake cookies, carrot cake whoopie pies, carrot cake sandwich cookies, cream cheese frosting

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