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+ servings
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
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
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