Carrot cake whoopie pies are the sandwich version of classic carrot cake. Soft, cakey carrot cake cookies flavored with vanilla, cinnamon, and nutmeg surround sweet and tangy cream cheese frosting. The perfect portable treat!
Ingredients for Carrot Cake Whoopie Pies
Carrot cake cookies
- All-purpose flour: All-purpose flour works perfectly. Be sure to level your measuring cups
- Baking soda: Baking soda serves as the leavening agent, causing the cookies to spread.
- Baking powder: Baking powder is another leavening agent which helps the cookie rise.
- Salt: Salt enhances the flavors in the cookies.
- Cinnamon: A warm spice that gives great flavor.
- Nutmeg: Another classic warm spice commonly found in carrot cake.
- Unsalted butter: Room temperature.
- Granulated sugar: To sweeten the cookies.
- Brown sugar: Brown sugar also adds sweetness with a slight molasses flavor.
- Egg: Large egg, room temperature.
- Vanilla extract: Vanilla extract adds great flavor to the cookies.
- Carrots: Be sure the carrots are very finely grated (See: Tips). For this recipe, I used 2 carrots.
- Milk: Room temperature milk adds moisture to the cookies.
Cream cheese frosting
- Unsalted butter: Be sure the butter is at room temperature for easy creaming.
- Cream cheese: Cream cheese should also be at room temperature so it combines well with the butter.
- Powdered sugar: Powdered sugar sweetens the frosting. No need to sift!
- Vanilla extract: Pure vanilla extract adds great flavor to the frosting.
- Salt: A bit of salt balances out the sweetness.
Tools & Supplies for Making Carrot Cake Whoopie Pies
How to Make Carrot Cake Cookies
To make the cookies, I recommend using an electric hand mixer. You can also use a stand mixer fitted with a paddle attachment.
- Preheat the oven to 350 degrees F. Line a baking sheet tray with parchment paper or silicone baking mat.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, cream together butter, sugar, and brown sugar.
- Add in egg and vanilla extract and continue to mix.
- Add in half of the flour mixture. Mix on low speed until just combined.
- Pour in milk and continue to mix on low speed until combined and smooth.
- Add in grated carrots and remaining flour mixture and mix on low speed until combined. Scrape the bottom and sides of the bowl.
- Use a medium cookie scoop to portion the batter onto the baking tray.
- Bake for 10 minutes. Allow the cookies to cool on the pan for a few minutes.
- Transfer the cookies to a wire baking rack to cool completely.
How to Make Cream Cheese Frosting
To make the cream cheese frosting, you will need a stand mixer fitted with a whisk attachment or an electric hand mixer. There are only 5 ingredients and the frosting only takes a few minutes to make.
- Whip the butter and cream cheese on medium-high speed until light and fluffy.
- Add half of the powdered sugar and mix on low. Then add the remaining half and continue to mix on low speed.
- Add in vanilla extract and salt. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Turn the mixer to medium-high and whip for 2-3 minutes until light and fluffy.
Carrot Cake Whoopie Pies Recipe Tips
Finely grated carrots
For the best texture, be sure your carrots are very finely grated. To do this, I recommend using the chopping feature on a food processor to create very fine carrot bits. Do not use the grating disc as the shreds will be too thick. If the carrots are too thick, the whoopie pies will be crunchy.
Do not over mix the batter
Over mixing the batter causes the cookies to become tough. When you are mixing the batter, stop mixing once all of the ingredients are just combined. Don’t forget to scrape the bowl to ensure all the ingredients are well incorporated.
Use a cookie scoop
To create even, round cookies, I recommend using a medium cookie scoop. This will allow the cookies to be uniform in size and shape!
Pipe the frosting
You can spread the frosting onto the cookies with a knife or offset spatula, but I highly recommend piping the frosting using a disposable piping bag and a piping tip. For these whoopie pies, I used a Wilton 1M tip.
Storing and serving
Store the whoopie pies in an airtight container in the refrigerator for up to 4 days. Bring the whoopie pies to room temperature to serve. Remove from the refrigerator about 30 minutes to an hour before serving.
click the stars to rate!
Carrot Cake Whoopie Pies
Equipment
- Stand mixer or electric hand mixer
Ingredients
Carrot Cake Whoopie Pies
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- 1 cup finely grated carrots
- ½ cup milk room temperature
Cream Cheese Frosting
- 1 cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 3 ½ cups powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
Instructions
Carrot Cake Cookies
- Preheat oven to 350° F. Prepare baking pans with parchment paper or silicone baking mats.
- In a bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk to combine and set aside.
- In a large mixing bowl, add butter, granulated sugar, and brown sugar. Cream on medium speed using an electric hand mixer.
- Add in egg and vanilla extract and continue to mix until smooth.
- Add in half of the flour mixture and mix on low speed until just combined.
- Pour in milk and continue to mix until smooth.
- Add in finely grated carrots and remaining flour mixture and continue to mix on low until the ingredients are fully incorporated. Scrape the sides and the bottom of the bowl to ensure the ingredients are well mixed.
- Use a medium (2 tbsp) cookie scoop or spoon to portion the batter onto the baking trays. Allow space between the cookies to allow for spreading.
- Bake for 12 minutes until the cookies are puffed up and set.
- Remove from the oven and allow the cookies to cool on the pan for a few minutes.
- Transfer the cookies to a wire baking rack to cool completely.
Cream Cheese Frosting
- In a mixing bowl or bowl of a stand mixer, combine butter and cream cheese. Whip on medium high with an electric hand mixer or stand mixer until light and creamy.
- Add in powdered sugar and mix on low until combined.
- Add in vanilla extract and salt and continue to mix.
- Turn the mixer speed up to medium-high and whip for 2-3 minutes until light and fluffy. Scrape the sides and bottom of the bowl occasionally.
Assembling the Carrot Cake Whoopie Pies
- Spread or pipe cream cheese frosting onto the bottom of one of the cookies. Top the cream cheese frosting with another cookie to create a sandwich.
Notes
Made This Recipe?
Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cake_me_home_tonight
Did you make this recipe or want to see more? Make sure to leave your review below and tag me on Instagram @Cake_Me_Home_Tonight so I can see your creations!