carrot cake whoopie pies
I love whoopie pies! They are really easy to make. You can also add 1/2 cup raisins, if you like, to the cake ingredients. You can use walnuts instead of pecans, if you prefer, to roll the finished pies in. The Women's Fellowship Group at my church recently took a meal to a local hospice home and I made these pies to share. They were a big hit. I hope that you enjoy them.
Blue Ribbon Recipe
Any carrot cake fans in the house? Us too! These carrot cake whoopie pies have all the flavor of traditional carrot cake but no plate and fork needed. The cookie is tender and full of carrot cake flavor. The cream cheese filling is sweet and creamy. It brings all the carrot cake flavors together. We loved them rolled in pecans. The nuts add flavor and make for a pretty appearance. These are a perfect dessert for any occasion.
Ingredients
- CAKE INGREDIENTS
- 1 box carrot cake mix (18 oz)
- 1 stick unsalted butter, softened
- 3 - eggs
- 1 - carrot, grated
- FILLING INGREDIENTS
- 8 ounces cream cheese
- 1 stick butter
- 16 ounces powdered sugar (3 1/2 cups)
- 1 teaspoon vanilla
- 1/2 cup pecans, chopped
How To Make carrot cake whoopie pies
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Step 1In a large bowl beat the carrot cake mix, butter, and eggs until incorporated. -
Step 2Stir in the grated carrot and refrigerate for at least 30 minutes or up to 2 hours.
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Step 3Preheat the oven to 375 degrees F. Using a small ice-cream scoop drop the batter by 2 tablespoon mounds onto parchment-lined cookie sheets. (You can also use a whoopie pie pan sprayed with cooking spray. I invested in one because I make a lot of pies.)
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Step 4Bake until golden brown, about 10 to 12 minutes.
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Step 5Remove and cool for 5 minutes on the pan. Then move to a wire rack to cool completely.
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Step 6In a mixing bowl beat together the cream cheese, butter, confectioners' sugar, and vanilla with a hand mixer until combined and light and fluffy.
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Step 7To assemble the whoopie pies, put the filling into a resealable plastic bag. Snip the corner to make a small opening. Put the chopped pecans into a shallow dish or pie plate.
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Step 8Flip over one carrot cake cookie and pipe a dollop of frosting into the center. (I like a LOT of frosting!)
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Step 9Top with another cookie and press gently to spread the frosting to the edges.
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Step 10Roll the edges of the whoopie pie into the chopped pecans. Fill the remaining cookies and roll in the pecans until done. To prevent them from sliding, and help them set, refrigerate until ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
