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carrot cake whoopie pies

Carrot Cake Whoopie Pies Recipe

Carrot cake whoopie pies are like mini carrot cake sandwiches filled with the best tangy cream cheese frosting. It's an easy spin on the classic carrot cake.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9 Sandwiched Pies
Calories 429 kcal

Ingredients
 
 

Carrot Cake Whoopie Pies

  • 6 tablespoon Unsalted butter Room Temp
  • 2 tablespoon Oil
  • 5 tablespoon Sugar
  • 3 tablespoon Dark Brown Sugar see notes*
  • 1 Egg Yolk
  • 1 ¼ Cup All Purpose Flour
  • ¾ teaspoon Baking Powder
  • ⅛ teaspoon Baking Soda
  • ¼ tsp Salt
  • 2 teaspoon Cinnamon
  • ¼ cup Buttermilk see notes*
  • ½ cup Grated Carrots see notes*
  • ¼ cup finely crushed walnuts

Cream Cheese Frosting:

  • 8 oz Softened Cream Cheese
  • 4 tablespoon Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 1 ¼ cup Powdered Sugar

Instructions
 

Carrot Whoopie pie

  • In a large bowl add the butter, oil, and both sugars. Cream on high speed until fluffy and scrape the sides of the bowl.
  • Add in the egg and vanilla and continue to mix just until it's combined.
  • With a medium mixing bowl add all the dry ingredients (Flour, cinnamon, salt, baking soda, baking powder) whisk, and then set aside.
  • ​Add the combined flour mixture to the creamed butter alternating with the buttermilk, starting with flour and ending with flour.
  • Mix until just incorporated.
  • Fold in the grated carrots and if desired the finely crushed walnuts.
  • With a small cookie scooper, scoop the batter and place it into a parchment paper-lined cookie sheet, making sure to keep them 2 inches apart giving them space to spread.
  • Bake in a preheated 350F oven for 8 to 10 minutes. The sides should be slightly golden brown.
  • Allow the carrot cakes to cool on the cookie pans for 10 to 15 minutes before transferring to a wire rack to allow them too fully cool.

Cream Cheese Frosting

  • Beat cream cheese and unsalted butter on medium speed until it's combined and fluffy. Add in the vanilla extract and powdered sugar and beat on low speed and then on high until it comes together.
  • Transfer cream cheese frosting into a piping bag with a large round tip.

Carrot Cake Whoopie Pie Assembly

  • Once the carrot whoopie pies have fully cooled match them and put them side by side. Pipe the cream cheese icing on the flat side of the whoopie pie and then sandwich them together.
  • Optional: Roll the sides of the carrot cake whoopie pies into finely crushed walnuts.
  • Carrot Cake Whoopie pies will stay moist in the refrigerator for up to 3 to 4 days in an airtight container. Place parchment paper or wax paper sheets in between each whoopie pie to reduce them sticking to each other.

Notes

Brown Sugar: Light brown or Dark Brown Sugar works in this recipe
Grated Carrots: Place the grated carrots on clean paper towels. Squeeze out the excess moisture from the carrots to reduce the whoopie pies from spreading more. 
Buttermilk: If you don't already have buttermilk on hand just mix ¼ cup of milk with 1 teaspoon vinegar and let it sit for 5 to 10 minutes. 

 

Bakers Tips: 
To create more uniform whoopie pies, transfer batter into a piping bag with a round tip and pipe the batter into 1 ½-inch circles. 
Bake whoopie pies on silpat instead of parchment paper. I find that the whoopie pies don't spread out as much. 
Grate the carrots on the smallest grate. The Whoopie pies are a bit small and fragile, using a smaller grate will allow the carrots to disperse into the batter more.

Nutrition

Calories: 429kcalCarbohydrates: 43gProtein: 5gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 81mgSodium: 211mgPotassium: 112mgFiber: 1gSugar: 28gVitamin A: 1957IUVitamin C: 0.5mgCalcium: 74mgIron: 1mg
Keyword Carrot, Carrot cake, Carrot cake whoopie pie, Whoopie Pie
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