Oh wow, have you ever tried Carrot Cake Whoopie Pies? They’re like tiny cakes with sweet cream in the middle. I get so happy just thinking about them!
Every time I bake these, my kitchen smells so warm and yummy. The carrots and spices make them taste just like a cozy hug. My friends always beg for more!
I love how soft they are with that creamy filling. They’re perfect for sharing or sneaking as a little snack. Trust me, one bite and you’ll want another.
So, wanna bake some with me? Let’s make these carrot cake cuties and have a sweet little treat together!
Why You’ll Love This Recipe
- Easy to Make: The whoopie pies are easy to assemble, even if you’re a beginner baker. The cake comes together quickly, and the frosting is just as simple to whip up.
- Fun and Portable: Whoopie pies are the perfect hand-held dessert. No utensils needed—just grab one and enjoy!
- Carrot Cake Fans Will Love Them: If you love carrot cake, you’ll adore these. The flavor is everything you love about the classic carrot cake, but in a bite-sized treat.
- Customizable: You can add your own flair to these whoopie pies by mixing in raisins, chopped walnuts, or even pineapple for an extra burst of flavor.
- Perfect for All Occasions: These whoopie pies are perfect for any event, whether it’s a family gathering, a picnic, or a special celebration.
Required Kitchen Tools
Before we get started, make sure you have these essential kitchen tools on hand:
- Mixing bowls: For combining dry and wet ingredients.
- Hand or stand mixer: To beat the wet ingredients and make the frosting.
- Baking sheets: For baking the whoopie pie cookies.
- Parchment paper: To line the baking sheets and prevent sticking.
- Grater: For finely grating the carrots.
- Spoon or cookie scoop: For portioning out the cookie dough.
- Cooling rack: To cool the whoopie pies after baking.
- Spatula: To spread the frosting and sandwich the cookies together.
Ingredients
Here’s what you’ll need to make these irresistible treats (exact measurements are listed in the recipe card below):
For the Carrot Cake Cookies:
- All-Purpose Flour: This forms the base of the cookies, giving them structure.
- Baking Soda & Baking Powder: These leavening agents help the cookies rise and become fluffy.
- Spices: Ground cinnamon, ginger, and nutmeg bring the signature flavor of carrot cake.
- Salt: A small amount of salt balances out the sweetness of the other ingredients.
- Unsalted Butter: Provides moisture and richness to the cookies.
- Brown Sugar: Adds moisture and a subtle caramel flavor to the cookies.
- Granulated Sugar: Sweetens the dough and helps with browning.
- Eggs: Bind the ingredients together and provide structure.
- Vanilla Extract: Adds a touch of vanilla flavor that complements the spices.
- Grated Carrots: The star ingredient! Grate your carrots finely to make sure they bake evenly and soften into the cookie dough.
For the Cream Cheese Frosting:
- Cream Cheese: This provides the base for the frosting and gives it that classic tangy flavor.
- Unsalted Butter: Adds richness to the frosting and helps it hold its shape.
- Confectioner’s Sugar: This makes the frosting sweet and smooth.
- Vanilla Extract: A hint of vanilla enhances the frosting’s flavor and complements the carrot cake cookies.
Step-by-Step Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to ensure the whoopie pie cookies bake evenly and don’t stick.
2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the following dry ingredients:
- 2 cups of all-purpose flour
- 1 ½ teaspoons of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- ½ teaspoon of ground nutmeg
- ½ teaspoon of salt
This mix of spices is what gives the carrot cake its signature flavor. The cinnamon, ginger, and nutmeg bring warmth, while the baking soda and powder will help the cookies rise.
3. Cream the Wet Ingredients
In a separate large mixing bowl, beat together the following ingredients:
- ½ cup of unsalted butter (room temperature)
- ½ cup of light brown sugar (packed)
- ½ cup of granulated sugar
Using a hand mixer or stand mixer, beat these ingredients together until light and fluffy, about 2-3 minutes. This step is important for getting the right texture in your whoopie pie cookies.
4. Add the Eggs and Vanilla
Add 2 large eggs, one at a time, mixing well after each addition. Then, mix in 1 teaspoon of vanilla extract. These ingredients will give the cookies a rich flavor and moist texture.
5. Grate the Carrots
Take 1 ½ cups of finely grated carrots and fold them into the wet ingredients. The carrots add moisture, sweetness, and texture to the cookies.
6. Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients. Mix on low speed or stir by hand until everything is just combined. Be careful not to overmix the dough, as this can lead to dense cookies.
7. Scoop and Bake
Use a spoon or cookie scoop to portion out the dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each scoop, as the cookies will spread while baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and a toothpick inserted into the center comes out clean. The cookies should be soft but set.
8. Cool the Cookies
Allow the cookies to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is important so the frosting doesn’t melt when applied to the warm cookies.
Prepare the Cream Cheese Frosting
While the cookies are cooling, make the frosting:
In a medium bowl, beat together the following:
- 1 cup of cream cheese (room temperature)
- ¼ cup of unsalted butter (room temperature)
Beat these ingredients until smooth and creamy.
Next, add 1 ½ cups of sifted confectioner’s sugar and ½ teaspoon of vanilla extract. Beat the frosting on medium speed until fluffy and smooth. If the frosting is too thick, add a tiny bit of milk to loosen it up.
Assemble the Whoopie Pies
Once the cookies are completely cool, it’s time to assemble the whoopie pies:
- Turn half of the cookies upside down so the flat side is facing up.
- Spread a generous amount of the cream cheese frosting on the flat side of each cookie.
- Top with another cookie, flat side down, to form a sandwich.
- Gently press the cookies together so the frosting spreads to the edges.
How to Serve Carrot Cake Whoopie Pies
Carrot cake whoopie pies are the perfect dessert for any occasion, and there are several ways to serve them:
- As a Treat for the Family: Serve them after dinner with a cup of coffee or tea for a sweet end to your meal.
- At a Party or Picnic: These whoopie pies are portable, making them a great option for parties or picnics.
- As a Lunchbox Surprise: Pack them in your kids’ lunchboxes for a fun and sweet snack.
Storing Carrot Cake Whoopie Pies
- Room Temperature: Keep the whoopie pies in an airtight container at room temperature for up to 2-3 days. They’ll stay soft and delicious.
- Refrigeration: For longer storage, keep the whoopie pies in the fridge for up to 5 days. Allow them to come to room temperature before serving for the best texture.
- Freezing: These whoopie pies freeze beautifully! Simply wrap them individually in plastic wrap or foil and store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Variations for Carrot Cake Whoopie Pies
- Add Nuts: For a bit of crunch, fold in chopped walnuts or pecans into the cookie dough before baking.
- Raisins: Add a handful of raisins for a touch of sweetness and texture.
- Pineapple: If you love tropical flavors, mix in finely chopped pineapple to the cookie dough for a juicy twist.
- Spices: Adjust the spices according to your taste. Add a little more cinnamon, or even a pinch of cloves for a spicier flavor.
Nutrition Information
Each Carrot Cake Whoopie Pie is a delightful combination of sweet, spiced carrot cake and creamy frosting. Here’s an approximate breakdown per whoopie pie (assuming 12 whoopie pies per batch):
- Calories: 300
- Fat: 16g
- Carbohydrates: 37g
- Fiber: 1g
- Sugar: 25g
- Protein: 2g
These nutritional values will vary slightly depending on the size of your whoopie pies and any additional ingredients you use.
Carrot Cake Whoopie Pies
Course: Uncategorized12
whoopie pies15
minutes10
minutes300
kcalIngredients
- For the Carrot Cake Cookies:
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
½ cup unsalted butter, room temperature
½ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups finely grated carrots
- For the Cream Cheese Frosting:
1 cup cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 ½ cups sifted confectioner’s sugar
½ teaspoon vanilla extract
Directions
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- In a separate bowl, beat butter and sugars until light and fluffy. Add eggs and vanilla extract, and mix until smooth.
- Stir in grated carrots, then gradually add dry ingredients until combined.
- Scoop dough onto prepared baking sheets. Bake for 10-12 minutes, or until golden brown. Cool completely.
- Beat cream cheese and butter until smooth. Add confectioner’s sugar and vanilla, and beat until fluffy.
- Sandwich frosting between two cookies to form whoopie pies.
- Store in an airtight container at room temperature or refrigerate.
Conclusion
Carrot Cake Whoopie Pies are the perfect way to enjoy all the flavors of carrot cake in a fun and portable form. Whether you’re baking for a special occasion or simply looking for a delicious treat, these whoopie pies are sure to satisfy your sweet tooth. With a soft, spiced carrot cake cookie and a luscious cream cheese frosting, every bite is a little taste of heaven. Try making these for your next gathering—they’re guaranteed to be a hit!