Carrot Cake Whoopie Pies
Ultimate recipe for Carrot Cake Whoopie Pies. Decadent, spiced whoopie pies.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 servings
- Category: Dessert
- Cuisine: American
Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Salt
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
- Crushed pineapple, well-drained
- Shredded carrots
- Cream cheese, softened
- Powdered sugar
Instructions
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
- In a separate, larger mixing bowl, using an electric mixer, cream together the softened unsalted butter with both the granulated sugar and brown sugar until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
- Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Once the flour mixture is almost fully incorporated, fold in the well-drained crushed pineapple and the freshly shredded carrots using a spatula.
- Using a small cookie scoop (about 1.5-2 tablespoons) or two spoons, drop rounded spoonfuls of batter onto your prepared baking sheets, leaving about 2 inches between each mound.
- Bake for about 10-12 minutes, or until the edges are lightly golden and the centers spring back when gently touched.
- Remove the whoopie pies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened unsalted butter and softened full-fat cream cheese together with an electric mixer until the mixture is completely smooth, light, and creamy, about 2-3 minutes. Ensure there are no lumps of cream cheese.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined, then increasing to high speed to beat until smooth and fluffy. Add the vanilla extract and a tiny pinch of salt. Continue to beat for another 1-2 minutes until the frosting is incredibly light, airy, and holds stiff peaks.
- Once your carrot cake cookies are completely cool, pair up similar-sized cookies. Take one cooled cookie and, using an offset spatula or a piping bag fitted with a round tip, generously spread or pipe a dollop of cream cheese frosting onto the flat side. Carefully place another cookie on top, flat side down, and gently press down until the frosting peeks out slightly around the edges. Repeat this process with all the remaining cookies and frosting.
Notes
Prepare yourselves for a dessert experience that will redefine your love for carrot cake! These Carrot Cake Whoopie Pies are an absolute dream come true, combining the comforting, spiced goodness of your favorite root vegetable cake with a whimsical, hand-held format.