Real Recipes From Real Home Cooks ®

carrot cake whoopie pies

★★★★★ 23
a recipe by
Pattie Turner
Floyd, VA

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.

— The Test Kitchen @kitchencrew
★★★★★ 23
serves About 15 pies
prep time 30 Min
cook time 10 Min
method Bake

Ingredients For carrot cake whoopie pies

  • 1 box
    carrot cake mix (18 oz)
  • 1 stick
    unsalted butter, softened
  • 3
  • 1
    carrot, grated
  • 8 oz
    cream cheese
  • 1 stick
  • 16 oz
    powdered sugar (3 1/2 cups)
  • 1 tsp
  • 1/2 c
    pecans, chopped

How To Make carrot cake whoopie pies

  • Mixing carrot cake mix, butter, and eggs together.
    In a large bowl beat the carrot cake mix, butter, and eggs until incorporated.
  • Stirring in shredded carrots.
    Stir in the grated carrot and refrigerate for at least 30 minutes or up to 2 hours.
  • Balls of dough on a parchment paper-lined baking sheet.
    Preheat 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.)
  • Cookies baking in the oven.
    Bake until golden brown, about 10 to 12 minutes.
  • Cookies cooling on a rack.
    Remove and cool for 5 minutes on the pan. Then move to a wire rack to cool completely.
  • Cream cheese, butter, confectioners' sugar, and vanilla whipped until fluffy.
    In a mixing bowl beat together the cream cheese, butter, confectioners' sugar, and vanilla with a hand mixer until combined and light and fluffy.
  • Icing in a bag and pecans in a small bowl.
    To 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.
  • Piping frosting onto one side of a cookie.
    Flip over one carrot cake cookie and pipe a dollop of frosting into the center. (I like a LOT of frosting!)
  • Topping with a second cookie.
    Top with another cookie and press gently to spread the frosting to the edges.
  • Rolling the cookie in chopped pecans.
    Roll 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.